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    You are in: Home / Recipes / Italian Zucchini Crescent Casserole Recipe
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    Italian Zucchini Crescent Casserole

    Italian Zucchini Crescent Casserole. Photo by Larawithoutau

    1/1 Photo of Italian Zucchini Crescent Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Jeanette G's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees.
    2. 2
      In large skillet melt your butter over medium/high heat.
    3. 3
      Add zucchini and onions and cook until tender.
    4. 4
      Remove from heat and stir in the parsley flakes, salt, pepper, garlic powder, basil and oregano.
    5. 5
      Mix well and set aside and let cool.
    6. 6
      In a large bowl, add beaten eggs and shredded cheeses together.
    7. 7
      Stir in your cooled vegetables.
    8. 8
      Separate your Pillsbury GRANDS Crescent Rolls into 3 rectangles and place them in a greased 9 X 13 glass baking dish.
    9. 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. 10
      Spread mustard evenly over the dough.
    11. 11
      Pour your egg and veggie mixture into your pan evenly.
    12. 12
      Bake at 375 degrees for 30 minutes.
    13. 13
      Take out and place foil strips around edges to prevent excessive browining.
    14. 14
      Place back in oven for about another 10 minutes or until inserted knife comes out clean.
    15. 15
      Let it cool for about 10 minutes before serving.

    Ratings & Reviews:

    • on August 24, 2003


      This is a great recipe. My sister, the vegetable queen, says this is better than any quiche I have prepared. Refrigerates well, and is just as good cold the next day. The only thing I changed was to use more mustard on the dough.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 26, 2013


      This was really good. I used both unpeeled zuchhini & yellow squash. The orignial recipe on Pillsbury wesite calls for a 10 inch pie pan, which I used (big mistake); I think that the Crescent rolls (no need for Grands), could be doubled to cover the larger pan called for in this recipe. <br/>I had a lot of 'juice" to drain off, otherwise, I don' think it ever would've finished cooking in the 10" pie pan before the crust would burn. All in all, I thought it was very good. Used up about 4 squash, added some extra herbs after my draining fiasco. Placed under the broiler to brown right before it was finished, drizzled with EVOO and some Sicilian Bread Dipping herbs. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2007


      This is a really good easy casserole to make. It's packed with flavor and great to take for lunches or even cold. However, I did have problems with the recipe but not so bad because I was able to work it out by smoothing the crescent squares out until the fit the pan in a very thin layer. Because I used the shopping list feature when making my list to go to the grocery store it didn't show that I should have gotten a can of the GRANDS crescent rolls. It just showed what was printed on the recipe itself, I suggest changing that in the ingredients list for future users, since I myself use the shopping list feature a lot when I tag recipes to try. However that little bump, did not change or diminish what I thought of the recipe what so ever.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Italian Zucchini Crescent Casserole

    Serving Size: 1 (280 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 575.1
    Calories from Fat 252
    Total Fat 28.0 g
    Saturated Fat 14.1 g
    Cholesterol 213.1 mg
    Sodium 1074.5 mg
    Total Carbohydrate 56.0 g
    Dietary Fiber 5.6 g
    Sugars 8.9 g
    Protein 25.2 g

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