Italian Zucchini Crescent Casserole Recipe

Name: Italian Zucchini Crescent Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 cup diced onion; 5 cups thinly sliced zucchini; 2 tablespoons dried parsley flakes; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon dried basil leaves; 1/2 teaspoon ground oregano; 3 eggs, beaten; 1 cup shredded mozzarella cheese; 1 cup shredded monterey jack cheese; 1 can refrigerated crescent dinner roll; 4 teaspoons mustard

Servings: persons

3 tablespoons butter
1 cup diced onion
5 cups thinly sliced zucchini
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried basil leaves
1/2 teaspoon ground oregano
3 eggs, beaten
1 cup shredded mozzarella cheese
1 cup shredded monterey jack cheese
1 can refrigerated crescent dinner roll
4 teaspoons mustard

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

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons butter, 1 cup diced onion, 5 cups thinly sliced zucchini, 2 tablespoons dried parsley flakes, and more.

Yes, Italian Zucchini Crescent Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Zucchini Crescent Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions