zucchini crescent casserole

Name: Zucchini Crescent Casserole
Prep time: 45 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: - olive oil; 4-5 medium zucchini, thinly sliced; 2 clove(s) garlic, chopped; 1 cup(s) onions, chopped; 2 tablespoon(s) parsley flakes; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 1/4 teaspoon(s) garlic powder; 1/4 teaspoon(s) basil leaves, dried; 1/4 teaspoon(s) oregano, dried; 2 - eggs; 2 cup(s) mozzarella cheese; 8 ounce(s) Rondele garlic & herb cheese spread; 2 medium fresh tomatoes, sliced; 1 can(s) Pillsbury refrigerated crescent dinner rolls; 2 teaspoon(s) yellow mustard

(3 RATINGS)

1.61K Pinches 13 Photos

Shirley Schiavone

Vineland, NJ

Updated on Oct 28, 2025

This is a wonderful vegetable dish. My significant other really enjoyed it and wants me to make it frequently.

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Zucchini Crescent Casserole ready to be sliced.

Blue Ribbon Recipe

This is one flavorful zucchini casserole! The herb cheese spread, seasoning, fresh tomatoes, onion, zucchini, and the crescent roll crust makes this a tasty side dish. And it's pretty easy to whip up too! Hearty enough, it could even be a light dinner.

— The Test Kitchen

prep time 45 Min

cook time 25 Min

method Bake

yield 6-8 serving(s)

Ingredients

- olive oil
4-5 medium zucchini, thinly sliced
2 cloves garlic, chopped
1 cup onions, chopped
2 tablespoons parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon basil leaves, dried
1/4 teaspoon oregano, dried
2 - eggs
2 cups mozzarella cheese
8 ounces Rondele garlic & herb cheese spread
2 medium fresh tomatoes, sliced
1 can Pillsbury refrigerated crescent dinner rolls
2 teaspoons yellow mustard

How To Make zucchini crescent casserole

Step 1

Heat oven to 375 degrees. In a large skillet, add olive oil. Heat to medium-high heat.

Step 2

Add zucchini, onions, and garlic; cook stirring occasionally until tender. Add parsley, salt, pepper, garlic powder, basil, and oregano. Mix well. Set aside.
Step 3

In a large bowl, mix the eggs, 1 1/2 cups of mozzarella cheese and the Rondele cheese spread. Mix well.
Step 4

Separate dough into 8 triangles. Place in ungreased 12x8 glass baking dish; press over bottom and up sides to form crust. Firmly press perforations to seal.
Step 5

Spread mustard over crust. Place 1/2 of the vegetable mixture over mustard.
Step 6

Place tomatoes on top of the vegetable mixture.
Step 7

Now place 1/2 of the cheese mixture over the tomatoes. REPEAT for the remaining veggies and cheese mixtures.
Step 8

End up with the zucchini mixture on top.
Step 9

Bake 18 to 22 minutes or until knife inserted near center comes out clean.
Step 10

Sprinkle the remaining mozzarella cheese on top and bake just until cheese is melted.
Step 11

Let stand 10 minutes before serving.
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Nutrition Facts

(per serving*)

calories: 566kcal, carbohydrates: 28g, cholesterol: 125mg, fat: 46g, fiber: 3g, protein: 16g, saturated fat: 18g, sodium: 985mg, sugar: 10g, unsaturated fat: 27g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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