Cheesy Zucchini Casserole Recipe Is the Perfect Weekday Side Dish (8 Ingredients) by Donna John
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Summer is the time for garden-fresh zucchini. Make this cheesy zucchini casserole recipe for your weekday family meal. This cheesy zucchini casserole recipe is the perfect side dish for chicken, beef, seafood, pork or lamb.
This easy high-protein zucchini recipe starts with a tube of refrigerated crescent roll dough. Line the bottom of a square baking pan with the dough and then make the filling. The filling is a savory combination of butter, onion, zucchini, eggs, dried Italian seasoning, dried mustard and shredded mozzarella cheese. Pour the filing over the dough and bake until the casserole begins to get golden brown on top. (Check out the health benefits of protein and the health benefits of zucchini.)
Don't have or like zucchini? You can substitute yellow crookneck squash. Not a fan of mozzarella? Use your favorite cheese. Cheddar or gruyere would be great options. Get ready for the recipe requests for this vegetable side dish.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 to 35 minutes
Total Time: 35 to 40 minutes
Servings: 6
Ingredients
- 8 ounces (1 can) refrigerated crescent rolls
- 2 tablespoons butter
- 1 onion, chopped
- 4 - 5 small zucchini, sliced
- 3 eggs
- 2 tablespoons dried Italian seasoning
- 1 tablespoon dried mustard
- 8 ounces shredded mozzarella cheese
Here's how to make it:
- Press the crescent roll dough into a square baking pan. (If you don't have a square baking pan, us a similar sized casserole dish.)
- In a skillet, melt the butter. Add the onion and zucchini and cook about 5 minutes, or until crisp-tender. Turn off the heat.
- In a bowl, combine the eggs, Italian seasoning, mustard, salt and pepper. Pour eggs into zucchini mixture along with cheese. Mix well.
- Pour into crust and bake in a preheated 400-degree F oven for about 25 to 30 minutes, or until it begins to brown on top. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
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