Zucchini Crescent Casserole
By
Shirley Schiavone
@InformaticsRN
6
Blue Ribbon Recipe
This is one flavorful 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
Ingredients
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·olive oil
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4-5 mediumzucchini, thinly sliced
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2 clovegarlic, chopped
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1 conions, chopped
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2 Tbspparsley flakes
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1/2 tspsalt
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1/2 tsppepper
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1/4 tspgarlic powder
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1/4 tspbasil leaves
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1/4 tsporegano, dried
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2eggs
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2 cmozzarella cheese
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8 ozRondele garlic & herb cheese spread
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2 mediumfresh tomatoes, sliced
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2 can(s)Pillsbury refrigerated crescent dinner rolls
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2 tspyellow mustard
How to Make Zucchini Crescent Casserole
- Heat oven to 375 degrees. In a large skillet, add olive oil. Heat to medium-high heat.
- Add zucchini, onions, and garlic; cook stirring occasionally until tender. Add parsley, salt, pepper, garlic powder, basil, and oregano. Mix well. Set aside.
- In a large bowl, mix the eggs, 1 1/2 cups of mozzarella cheese and the Rondele cheese spread. Mix well.
- 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.
- Spread mustard over crust. Place 1/2 of the vegetable mixture over mustard. Place tomatoes on top of vegetable mixture. Now place 1/2 of the cheese mixture over the tomatoes. REPEAT this step for the remaining veggies and cheese mixtures.
- End up with the zucchini mixture on top.
- Bake 18 to 22 minutes or until knife inserted near center comes out clean.
- Sprinkle the remaining mozzarella cheese on top and bake just until cheese is melted.
- Let stand 10 minutes before serving.