Italian Zucchini Crescent Casserole Recipes

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ITALIAN ZUCCHINI CASSEROLE



Italian Zucchini Casserole image

Compliments crop up as fast as vines when folks sample this zucchini casserole. Even those who generally don't like zucchini find they enjoy it in this savory side dish. -Kimberly Speta, Kennedy, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

3 medium zucchini, sliced (about 6-1/2 cups)
3 tablespoons olive oil, divided
1 medium onion, sliced
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1-1/2 cups stuffing mix
1/2 cup grated Parmesan cheese
3/4 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini. , Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 174 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 576mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein.

ITALIAN ZUCCHINI CRESCENT PIE



Italian Zucchini Crescent Pie image

Serve up a zucchini pie when you make this easy zucchini pie with a crust made from Pillsbury™ Crescent Rolls. Whether you have a bounty of zucchini from your garden or you pick up a few from the supermarket, this savory recipe is a winner! Create this Italian zucchini pie in just four steps for a light dish that's perfect for summer.

Provided by Pillsbury Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 13

2 tablespoons LAND O LAKES® Butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 LAND O LAKES® Eggs, well beaten
2 cups shredded Muenster or mozzarella cheese (8 oz)
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
2 teaspoons yellow mustard

Steps:

  • Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
  • In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
  • Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
  • Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

Nutrition Facts : Calories 370, Carbohydrate 21 g, Cholesterol 115 mg, Fat 2, Fiber 1 g, Protein 15 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 6 g, TransFat 2 1/2 g

ITALIAN ZUCCHINI CRESCENT CASSEROLE



Italian Zucchini Crescent Casserole image

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.

Provided by Jeanette G

Categories     Cheese

Time 1h10m

Yield 5-6 serving(s)

Number Of Ingredients 14

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

Steps:

  • Preheat oven to 375 degrees.
  • In large skillet melt your butter over medium/high heat.
  • Add zucchini and onions and cook until tender.
  • Remove from heat and stir in the parsley flakes, salt, pepper, garlic powder, basil and oregano.
  • Mix well and set aside and let cool.
  • In a large bowl, add beaten eggs and shredded cheeses together.
  • Stir in your cooled vegetables.
  • Separate your Pillsbury GRANDS Crescent Rolls into 3 rectangles and place them in a greased 9 X 13 glass baking dish.
  • Make sure you seal all the seams and spread the dough out enough to come up on the edges to form the side crust.
  • Spread mustard evenly over the dough.
  • Pour your egg and veggie mixture into your pan evenly.
  • Bake at 375 degrees for 30 minutes.
  • Take out and place foil strips around edges to prevent excessive browining.
  • Place back in oven for about another 10 minutes or until inserted knife comes out clean.
  • Let it cool for about 10 minutes before serving.

CRESCENT ZUCCHINI PIE



Crescent Zucchini Pie image

A tender, flaky crust makes this egg- and zucchini-based pie a special treat. The cheese, herbs and seasonings add delectable flavor. -Zelda DeHoedt, Cedar Rapids, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups sliced zucchini
1 cup chopped onion
6 tablespoons butter, cubed
2 large eggs, lightly beaten
1 cup shredded part-skim mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano

Steps:

  • Separate crescent dough into 8 triangles and place in a greased 9-in. deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard., In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust., Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with foil if crust browns too quickly. Freeze option: Securely wrap and freeze cooled pie in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap pie; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 413 calories, Fat 30g fat (16g saturated fat), Cholesterol 128mg cholesterol, Sodium 849mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 1g fiber), Protein 15g protein.

ITALIAN ZUCCHINI CASSEROLE



Italian Zucchini Casserole image

Make and share this Italian Zucchini Casserole recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 zucchini, 1/4-inch slices
1/2 onion, sliced
1/2 garlic clove, minced
1 (14 ounce) can tomatoes, diced
1 1/2 teaspoons fresh basil, minced
3/4 teaspoon fresh oregano, minced
1/4 teaspoon garlic powder
1/8 teaspoon pepper
3/4 cup chicken stuffing mix
1/4 cup parmesan cheese, grated
1/3 cup mozzarella cheese, shredded

Steps:

  • In large skillet coated with nonstick cooking spray, cook zucchini until tender. Drain & set aside.
  • In same skillet, saute onion and garlic for 1 minute. Add tomatoes, basil, oregano, garlic powder and pepper. Simmer uncovered for 10 minutes. Remove from heat.
  • Gently stir in zucchini. Place in ungreased baking dish. Top with stuffing mix. Sprinkle with Parmesan cheese. Cover and bake at 350ºF for 20 minutes.
  • Uncover and sprinkle with grated mozzarella or jack cheese. Return to oven for 10 minutes or until golden brown.

ITALIAN ZUCCHINI CRESCENT PIE



Italian Zucchini Crescent Pie image

This recipe was the $40,000 Grand Prize recipe from the 1980 Pillsbury Bake-Off contest by Mrs. Millicent A. Caplan of Tamarac, FL. I cut it out of Family Circle magazine dated 11/15/83.

Provided by Mainely Debbie

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

4 cups zucchini, unpeeled and thinly sliced
2 medium onions, chopped
1/2 cup butter
1/2 cup fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, slightly beaten
2 cups muenster cheese or 2 cups mozzarella cheese, shredded
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
2 teaspoons Dijon mustard

Steps:

  • Preheat oven to 375 degrees.
  • Saute zucchini and onion in butter over medium low heat until zucchini is tender, about 10 minutes.
  • Stir in parsley, salt, pepper, garlic powder, basil and oregano; remove from heat.
  • In a seperate bowl stir together eggs and cheese; add vegetable mixture.
  • Seperate rolls into triangles.
  • Arrange in an 11 inch quiche pan or 10 inch pie pan pressing seams together to cover the bottom and sides of pan to form a crust.
  • Spread the crust with the mustard.
  • Add vegetable mixture.
  • Bake for 35-40 minutes if using a quiche pan or 30-35 minutes if using a pie pan or until knife inserted in center comes out clean.
  • Let stand for 10 minutes before slicing.

LAYERED ITALIAN ZUCCHINI CASSEROLE



Layered Italian Zucchini Casserole image

Sliced zucchini is layered in a casserole with spaghetti sauce, Neufchatel cheese and Parmesan in this easy-to-make Italian vegetable bake.

Provided by My Food and Family

Categories     Dairy

Time 35m

Yield Makes 8 servings.

Number Of Ingredients 6

2 zucchini, trimmed
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 egg, beaten
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/8 tsp. pepper
1 cup CLASSICO Tomato and Basil Pasta Sauce

Steps:

  • Heat oven to 400ºF.
  • Cut zucchini into 1/8-inch-thick lengthwise slices. Place on baking sheet. Bake 10 min. Meanwhile, mix Neufchatel, egg, 1/4 cup Parmesan and pepper until well blended.
  • Layer half the zucchini in 8-inch square baking dish sprayed with cooking spray, overlapping slices as necessary to cover bottom of dish; cover with half each of the Neufchatel cheese mixture and sauce. Repeat layers. Top with remaining Parmesan.
  • Bake 18 to 20 min. or until casserole is heated through and top is lightly browned. Let stand 5 min. before serving.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

GRANNY'S ITALIAN ZUCCHINI PIE



Granny's Italian Zucchini Pie image

Delicious appetizer for a holiday party or family gathering.

Provided by Kate B

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 45m

Yield 8

Number Of Ingredients 12

¼ cup butter
4 cups thinly sliced zucchini
1 cup coarsely chopped onion
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried oregano
2 eggs, well beaten
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) tube refrigerated crescent rolls
2 tablespoons yellow mustard

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat.
  • Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.
  • Separate crescent dough into two rectangles and place into a 8x12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
  • Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.

Nutrition Facts : Calories 270.9 calories, Carbohydrate 16.2 g, Cholesterol 79.7 mg, Fat 17.7 g, Fiber 1.2 g, Protein 11.6 g, SaturatedFat 8.4 g, Sodium 647.4 mg, Sugar 4.3 g

ITALIAN CRESCENT CASSEROLE



Italian Crescent Casserole image

Such a quick and easy dinner. And delicious. Just add a salad and you have a complete meal. I got this recipe from a local church cookbook and I've been making this dish for years. My whole family loves it!!

Provided by Jacks Mommy

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 chopped onion
1 cup marinara sauce (your favorite brand)
1/2 cup sour cream
8 ounces shredded mozzarella cheese
1 (8 ounce) package Pillsbury Refrigerated Crescent Dinner Rolls
2 tablespoons butter, melted
1/4 cup grated parmesan cheese

Steps:

  • Brown ground beef and onion, drain.
  • Stir in marinara sauce (and I add a little salt and pepper).
  • In a medium-sized bowl, combine sour cream and mozzarella cheese.
  • Pour ground beef mixture into a 2 1/2 quart casserole dish. Spoon cheese mixture over beef mixture.
  • Unroll crescent roll dough on top of cheese mixture.
  • In a small bowl, combine melted butter and parmesan cheese.
  • Spread butter mixture over dough.
  • Bake at 375 for 20-25 minutes, until the dough is golden brown.

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