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


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.

About this Recipe

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