Italian Zucchini Casserole, My Way
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil (if necessary)
- 1 cup diced onion
- 3 minced garlic cloves
- 7 cups zucchini, sliced (I've also used a mixture of zucchini and spinach)
- 1 tablespoon parsley, dried
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon oregano
- 2 eggs, beaten
- 1 1⁄2 cups monterey jack cheese, grated (or whatever you have on hand)
- 1 tablespoon parmesan cheese
- 1 (8 ounce) can refrigerated crescent dinner rolls
- 4 teaspoons mustard
directions
- Pre heat the oven to 350.
- Heat a large non stick skillet and melt you butter over a medium heat.
- Add garlic, onion and zucchini and cook until tender.
- Add salt, pepper, parsley, basil and oregano.
- Mix well and set aside to cool.
- Mix the beaten eggs and the grated cheese until combined.
- Add your cooled veggies to your cheese and egg mixture.
- Separate your crescent rolls out into 4 strips, so there should be two triangles to each strip.
- Lay them in a greased 9x13 baking dish lengthwise and they should just about meet up with the walls of the baking dish and almost cover your entire baking dish.
- Spread the rolls out by working it with your fingers to seal up the seams and for the dough to come to the side of the pan.
- Spread mustard evenly over the dough.
- Pour your egg and veggie mixture into your pan evenly.
- Sprinkle with 1 T. parmesan cheese.
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RECIPE SUBMITTED BY
bmxmama
United States