Zucchini Casserole

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Zucchini Casserole calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

This is an old family recipe and is soooo good! I always use reduced fat crescent rolls, but couldn't find it in the ingredient list. This is an old family recipe and is soooo good! I always use reduced fat crescent rolls, but couldn't find it in the ingredient list.
Number of Servings: 8

Ingredients

    Zucchini, 4 cup, sliced
    Brummel & Brown, Original Spread made with Yogurt, 2 TBSP
    Egg, fresh, 2 extra large
    Mozzarella Cheese-shredded, part skim milk, 8 oz
    Basil, 1 tbsp
    Oregano, ground, 1 tbsp
    Garlic, 2 tsp
    Parsley, dried, 1 tbsp
    *PILLSBURY, Grands Crescent Rolls, 6 serving (can use reduced fat)
    *Grey Poupon Dijon Mustard, 4 tsp

Directions

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.

Rate This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.