Zucchini Crescent Casserole Recipes

CRESCENT ZUCCHINI PIE

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°.

ZUCCHINI CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
• Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

ITALIAN ZUCCHINI CRESCENT CASSEROLE

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.

ITALIAN ZUCCHINI CRESCENT PIE

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.

ZUCCHINI CRESCENT PIE

Steps:

• Preheat oven to 375F degrees.
• In a 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
• Stir in parsley and seasonings.
• In a large bowl, blend eggs and cheese; stir in vegetable mixture.
• Substitute muenster cheese for the mozzarella if you wish.
• Separate crescent-roll dough into 8 triangles; place in an ungreased 11-inch quiche pan, or a 10-inch pie pan, or even a 12x8 baking dish.
• Press dough over bottom and up sides to form crust; spread crust with mustard.
• Pour vegetable mixture evenly into crust and bake for 18-20 minutes , until knife inserted near centre comes out clean.
• If crust becomes too brown, cover with foil during last 10 minutes of baking.
• Let stand for 10 minutes before cutting into wedges to serve.

BAKED ZUCCHINI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
• Mix Parmesan cheese, mayonnaise, onion, bell pepper, and eggs together in a large bowl. Add zucchini, salt, and pepper and mix until well combined. Transfer to the prepared baking dish and dot with butter.
• Bake in the preheated oven until zucchini is fork-tender and top is golden brown, about 45 minutes.

ZUCCHINI CRESCENT CASSEROLE

Steps:

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