Zucchini Casserole
- Number of Servings: 8
Ingredients
Zucchini, 4 cup, slicedBrummel & Brown, Original Spread made with Yogurt, 2 TBSPEgg, fresh, 2 extra largeMozzarella Cheese-shredded, part skim milk, 8 ozBasil, 1 tbspOregano, ground, 1 tbspGarlic, 2 tspParsley, dried, 1 tbsp*PILLSBURY, Grands Crescent Rolls, 6 serving (can use reduced fat)*Grey Poupon Dijon Mustard, 4 tsp
Spread crescent roll dough in casserole dish to cover bottom and sides.
Spread mustard on crescent roll dough.
Slice 4 cups zucchini.
Cook in pan with butter, basil, oregano, parsley and garlic (could use garlic salt) until almost soft.
In separate bowl mix egg and shredded cheese together.
Add egg and cheese mixture to pan and cook until soft.
Pour zucchini mixture into casserole dish.
Cook at 350 degrees for 30-40 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user TATER75.
Spread mustard on crescent roll dough.
Slice 4 cups zucchini.
Cook in pan with butter, basil, oregano, parsley and garlic (could use garlic salt) until almost soft.
In separate bowl mix egg and shredded cheese together.
Add egg and cheese mixture to pan and cook until soft.
Pour zucchini mixture into casserole dish.
Cook at 350 degrees for 30-40 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user TATER75.
Nutritional Info Amount Per Serving
- Calories: 327.6
- Total Fat: 18.6 g
- Cholesterol: 78.1 mg
- Sodium: 619.0 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 2.0 g
- Protein: 13.2 g
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