zucchini and cheese squares (crescent roll crust)
(3 ratings)
Another favorite of mine. These squares make a great appetizer and also pair well with a nice bowl of soup for a light lunch. Any way you serve them, they are always met with compliments and absolutely no left overs!
(3 ratings)
cook time
20 Min
method
Bake
Ingredients For zucchini and cheese squares (crescent roll crust)
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4 cthinly sliced,unpeeled zucchini
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1 cchopped onion
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1/2 cbutter
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2 Tbspparsley
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1/2 tspsalt
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1/2 tspblack pepper
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1/2 tspgarlic powder
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1/2 tspitalin blend spices (or oregano)
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2eggs,beaten
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2 cmozzarella cheese shredded
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8 ozcan crescent rolls
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2 tspprepared mustard
How To Make zucchini and cheese squares (crescent roll crust)
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1Preheat oven to 375 degrees. In a 10 inch skillet, cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings.
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2In a large bowl, blend eggs and cheese. Stir in vegetable mixture.
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3Pat the crescent rolls dough into a 9x12 cake pan to form a crust. Pat the sides so they go up the side of the pan a little bit.
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4Spread dough with mustard. Pour vegetable mixture evenly onto crust.
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5Bake @ 375 degrees for 18-20 minutes or until knife inserted into the middle comes out clean. (if crust begins to brown too quickly, cover the edges with foil)
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6Let stand for 10 minutes before serving. Cut and enjoy! :)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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