Italian Zucchini Crescent Casserole |
|
 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
I've had this recipe in my possesion for over a year and really wasn't too sure if I would ever make it because I really don't care for zucchini. I could kick myself for waiting so long. If you are looking for a dinner recipe that will knock your socks off...look no further. Ingredients:
3 tablespoons butter |
1 cup diced onion |
5 cups thinly sliced zucchini |
2 tablespoons dried parsley flakes |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon garlic powder |
1/2 teaspoon dried basil leaves |
1/2 teaspoon ground oregano |
3 eggs, beaten |
1 cup shredded mozzarella cheese |
1 cup shredded monterey jack cheese |
1 can refrigerated crescent dinner roll |
4 teaspoons mustard |
Directions:
1. Preheat oven to 375 degrees.
2. In large skillet melt your butter over medium/high heat.
3. Add zucchini and onions and cook until tender.
4. Remove from heat and stir in the parsley flakes, salt, pepper, garlic powder, basil and oregano.
5. Mix well and set aside and let cool.
6. In a large bowl, add beaten eggs and shredded cheeses together.
7. Stir in your cooled vegetables.
8. Separate your Pillsbury GRANDS Crescent Rolls into 3 rectangles and place them in a greased 9 X 13 glass baking dish.
9. Make sure you seal all the seams and spread the dough out enough to come up on the edges to form the side crust.
10. Spread mustard evenly over the dough.
11. Pour your egg and veggie mixture into your pan evenly.
12. Bake at 375 degrees for 30 minutes.
13. Take out and place foil strips around edges to prevent excessive browining.
14. Place back in oven for about another 10 minutes or until inserted knife comes out clean.
15. Let it cool for about 10 minutes before serving.
|
|