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°.
Nutrition Facts : Calories 413 calories, Fat 30g fat (16g saturated fat), Cholesterol 128mg cholesterol, Sodium 849mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 1g fiber), Protein 15g protein.
ZUCCHINI CRESCENT CASSEROLE
This is one flavorful zucchini casserole! The herb cheese spread, seasoning, fresh tomatoes, onion, zucchini, and the crescent roll crust makes this a tasty side dish. And it's pretty easy to whip up too! Hearty enough, it could even be a light dinner.
Provided by Shirley Schiavone
Categories Other Main Dishes
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Heat oven to 375 degrees. In a large skillet, add olive oil. Heat to medium-high heat.
- 2. Add zucchini, onions, and garlic; cook stirring occasionally until tender. Add parsley, salt, pepper, garlic powder, basil, and oregano. Mix well. Set aside.
- 3. In a large bowl, mix the eggs, 1 1/2 cups of mozzarella cheese and the Rondele cheese spread. Mix well.
- 4. 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.
- 5. Spread mustard over crust. Place 1/2 of the vegetable mixture over mustard.
- 6. Place tomatoes on top of the vegetable mixture.
- 7. Now place 1/2 of the cheese mixture over the tomatoes. REPEAT for the remaining veggies and cheese mixtures.
- 8. End up with the zucchini mixture on top.
- 9. Bake 18 to 22 minutes or until knife inserted near center comes out clean.
- 10. Sprinkle the remaining mozzarella cheese on top and bake just until cheese is melted.
- 11. Let stand 10 minutes before serving.
ITALIAN ZUCCHINI CRESCENT CASSEROLE
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.
Provided by Jeanette G
Categories Cheese
Time 1h10m
Yield 5-6 serving(s)
Number Of Ingredients 14
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.
MOM'S ZUCCHINI PIE
A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!
Provided by mrs. walter
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9-inch pie pan, covering sides and bottom.
- Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet from heat. Cool zucchini mixture slightly, then mix in eggs and cheese. Pour mixture over the crust.
- Bake 20 minutes in the preheated oven, until set. Cool for 10 minutes before serving.
Nutrition Facts : Calories 350.9 calories, Carbohydrate 19.7 g, Cholesterol 86.1 mg, Fat 23.3 g, Fiber 1.2 g, Protein 15.2 g, SaturatedFat 7.7 g, Sodium 841.9 mg, Sugar 5.1 g
BEST ZUCCHINI CASSEROLE
This is a creative, unusual casserole that's one of my grandmother's favorites. It combines zucchini and bell pepper with Cheddar cheese, spices and crispy corn flakes. Bread crumbs can be used in place of cornflakes.
Provided by Maria
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
- In a large bowl, combine zucchini, bell pepper, cornflakes, cheese, oil, basil, and eggs. Season with salt and pepper to taste. Spread evenly into prepared baking dish.
- Bake in the preheated oven for 45 minutes, or until top is golden brown.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 8.5 g, Cholesterol 61.3 mg, Fat 19.7 g, Fiber 1.8 g, Protein 7 g, SaturatedFat 5.3 g, Sodium 143.8 mg, Sugar 3.3 g
ZUCCHINI CRESCENT PIE
Make and share this Zucchini Crescent Pie recipe from Food.com.
Provided by Lennie
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
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.
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GARLIC PARMESAN ZUCCHINI CASSEROLE - THE SEASONED MOM
From theseasonedmom.com
4.8/5 (55)Calories 225 per servingCategory Side Dish
- Preheat oven to 375 degrees F. Spray a small baking dish with cooking spray and set aside (I used a dish that was 8-in x 5-in, but an 8-inch square pan will also work).
- Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out moisture from the zucchini. TIP: In order to make sure that I get most of the water out of the zucchini (and avoid a runny casserole), I like wrap the zucchini in a dish towel. Squeeze it and wring it out multiple times while it's in the towel -- you will be shocked by how much liquid comes out!
- In the prepared dish, combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese. I like to use my hands to make sure that it’s all completely combined, and then gently press the mixture evenly into the prepared dish.
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