Ingredients
-
3
-
1
-
5
-
2
-
1/2
-
1/2
-
1/2
-
1/2
-
1/2
-
3
-
1
-
1
-
1
-
4
-
Directions
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 , Can I substitute fresh croissants for the crescent rolls? I appreciate any help anyone can give me as I want to make this croissants Thank you, Susan
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. |
|
2
Done
|
in Large Skillet Melt Your Butter Over Medium/High Heat. |
|
3
Done
|
Add Zucchini and Onions and Cook Until Tender. |
|
4
Done
|
Remove from Heat and Stir in the Parsley Flakes, Salt, Pepper, Garlic Powder, Basil and Oregano. |
|
5
Done
|
Mix Well and Set Aside and Let Cool. |
|
6
Done
|
in a Large Bowl, Add Beaten Eggs and Shredded Cheeses Together. |
|
7
Done
|
Stir in Your Cooled Vegetables. |
|
8
Done
|
Separate Your Pillsbury Grands Crescent Rolls Into 3 Rectangles and Place Them in a Greased 9 X 13 Glass Baking Dish. |
|
9
Done
|
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
Done
|
Spread Mustard Evenly Over the Dough. |
|
11
Done
|
Pour Your Egg and Veggie Mixture Into Your Pan Evenly. |
|
12
Done
|
Bake at 375 Degrees For 30 Minutes. |
|
13
Done
|
Take Out and Place Foil Strips Around Edges to Prevent Excessive Browining. |
|
14
Done
|
Place Back in Oven For About Another 10 Minutes or Until Inserted Knife Comes Out Clean. |
|
15
Done
|
Let It Cool For About 10 Minutes Before Serving. |
