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Cheesy Baked Zucchini Casserole

Ingredients

  • 1 can Pillsbury crescent rolls
  • 8 oz of shredded provolone or asiago
  • 8 oz shredded mozzarella cheese or Gruyere
  • 1 Tb parsley
  • 1 Tb garlic powder
  • 1 Tb dried oregano
  • 1 tsp olive oil
  • 4 Tbsp salted butter
  • 1/4 cup of heavy cream
  • 1 medium onion chopped fine
  • 4 1/2 cups chopped zucchini
  • 3 large eggs
  • 1 tsp. salt or to taste
  • 1 tsp. black pepper

Instructions

  • Preheat oven to 400F
  • Spray an 8x8 baking dish with pam or grease with butter
  • Open the can of crescent dough and roll it into your baking dish
  • In a large, semi deep skillet, add in the butter, oil, onions and zucchini - cook until slightly tender, around 7 minutes.
  • Once cooked, remove from heat and set aside.
  • In a small bowl, whisk the spices, heavy cream and eggs together until combined
  • Pour the egg mixture into the pan with the zucchini and mix well
  • add in your cheeses and stir to combine
  • Pour the mixture on top of the crescent rolls lining the baking dish
  • bake for 40- 45 min or until slightly browned on top
  • ENJOY!