Zucchini Crescent Casserole

Shirley Schiavone


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

★★★★☆ 3 votes
45 Min
25 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is one flavorful casserole! The herb cheese spread, seasoning, vegetables and even the crescent rolls all together made this a tasty dish. And it's pretty easy to whip up too!


olive oil
4-5 medium
zucchini - thinly sliced
2 clove
garlic - chopped
1 c
onions- chopped
2 Tbsp
parsley flakes
1/2 tsp
1/2 tsp
1/4 tsp
garlic powder
1/4 tsp
basil leaves
1/4 tsp
oregano, dried
2 c
mozzarella cheese
8 oz
rondele garlic & herb cheese spread
2 medium
tomatoes (fresh) sliced
2 can(s)
pillsbury refrigerated crescent dinner rolls
2 tsp
yellow mustard

How to Make Zucchini Crescent Casserole


  • 1Heat oven to 375 degrees. In large skillet, add olive oil, heat to medium-high heat.
  • 2Add zucchini, onions and garlic; cook stirring occasionally until tender. Add parsley, salt, pepper, garlic powder, basil and oregano. Mix well. Set aside.
  • 3In a large bowl, mix the eggs, 1 1/2 cups of mozzarella cheese and the Rondele cheese spread. Mix well.
  • 4Separate 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.
  • 5Spread 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 chesse mixtures.
  • 6End up with the zucchini mixture on top.
  • 7Bake 18 to 22 minutes or until knife inserted near center comes out clean.
  • 8Sprinkle the remaining mozzarella cheese on top and bake just until cheese is melted.
  • 9Let stand 10 minutes before serving.

Printable Recipe Card

About Zucchini Crescent Casserole

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Collection: Casserole Crazy