Italian Zucchini Crescent Casserole

Recipe by Jeanette G
READY IN: 1hr 10mins




  • 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.