Description
A flaky crescent roll crust filled with tender zucchini, herbs, mozzarella, and Parmesan for an easy family-friendly dinner.
Ingredients
3 cups thinly sliced zucchini
3 tbsp butter
1 tsp dried parsley
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
2 large eggs, beaten
1 tsp brown mustard
1 can (8 oz) refrigerated crescent rolls
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and black pepper, to taste
Instructions
1. Preheat oven to 375°F (190°C).
2. Sauté zucchini with butter and seasonings.
3. Mix eggs, mustard, and cheeses into cooled zucchini.
4. Press crescent dough into a pie plate.
5. Fill crust and bake 30–35 minutes.
6. Cool briefly, slice, and serve.
Notes
Use yellow squash instead of zucchini if desired.
Let the filling cool before adding eggs.
Store leftovers refrigerated for up to 3 days.
Reheat in the oven for the crispiest crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American