Italian Zucchini Casserole, My Way |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I originally got this recipe from Jeannette G Italian Zucchini Crescent Casserole I tweaked it until I came up with something that I enjoy. Ingredients:
1 tablespoon butter |
1 tablespoon olive oil (if necessary) |
1 cup diced onion |
3 minced garlic cloves |
7 cups zucchini, sliced (i've also used a mixture of zucchini and spinach) |
1 tablespoon parsley, dried |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon basil |
1/2 teaspoon oregano |
2 eggs, beaten |
1 1/2 cups monterey jack cheese, grated (or whatever you have on hand) |
1 tablespoon parmesan cheese |
1 (8 ounce) can refrigerated crescent dinner rolls |
4 teaspoons mustard |
Directions:
1. Pre heat the oven to 350.
2. Heat a large non stick skillet and melt you butter over a medium heat.
3. Add garlic, onion and zucchini and cook until tender.
4. Add salt, pepper, parsley, basil and oregano.
5. Mix well and set aside to cool.
6. Mix the beaten eggs and the grated cheese until combined.
7. Add your cooled veggies to your cheese and egg mixture.
8. Separate your crescent rolls out into 4 strips, so there should be two triangles to each strip.
9. Lay them in a greased 9x13 baking dish lengthwise and they should just about meet up with the walls of the baking dish and almost cover your entire baking dish.
10. Spread the rolls out by working it with your fingers to seal up the seams and for the dough to come to the side of the pan.
11. Spread mustard evenly over the dough.
12. Pour your egg and veggie mixture into your pan evenly.
13. Sprinkle with 1 T. parmesan cheese.
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