Irene'S Zucchini Casserole
A savory zucchini casserole with mushrooms, cheese, and herbs, perfect for family dinners or potlucks, offering creamy, cheesy, and herbaceous flavors in every bite.
Ingredients
- 4 cups zucchini, thinly sliced ⓘ
- 12 mushrooms, sliced ⓘ
- 1 cup onion, coarsely chopped ⓘ
- 1/2 cup butter or margarine ⓘ
- 1/2 cup chopped parsley or 2 tablespoons parsley flakes
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1/2 teaspoon garlic powder ⓘ
- 1/2 teaspoon basil ⓘ
- 1/2 teaspoon oregano ⓘ
- 2 eggs, beaten ⓘ
Instructions
- Heat oven to 375°F (190°C).
- Sauté zucchini, mushrooms, and onion in butter for about 10 minutes.
- Stir in parsley, salt, pepper, garlic powder, basil, and oregano.
- In a large bowl, blend beaten eggs and shredded Swiss and Mozzarella cheese.
- Add the sautéed vegetable mixture to the egg and cheese mixture and mix well.
- Unroll the refrigerated crescent rolls and spread them in the bottom of a greased baking dish.
- Spread the vegetable and cheese mixture over the crescent roll crust.
- Mix Dijon mustard into the mixture if desired, then bake for 25 minutes or until golden.
Tips & Substitutions
For best results, choose medium-sized zucchini for a good balance of texture and flavor. If you're out of parsley, fresh basil or thyme can be great substitutes. Feel free to add some shredded carrots or bell peppers for added color and nutrients. You can also replace the crescent rolls with a gluten-free alternative if needed.
Serving Suggestions
This casserole is delicious on its own but pairs beautifully with a side salad or some Garlic Biscuits(Good With Spaghetti Or Anything) for a heartier meal. Consider serving it alongside a light soup for a comforting dinner. You can also top with a dollop of sour cream or Greek yogurt for added creaminess.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through. You can also microwave individual portions for 1-2 minutes, but the texture may not be as crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Irene'S Zucchini Casserole contains roughly 1367 calories, with 61g protein, 158g carbohydrates, and 56g fat. It is an excellent source of calcium (136% of the Daily Value), protein (122% of the Daily Value), and vitamin A (62% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, just add an extra 5-10 minutes to the cooking time to ensure it's heated through.
What can I use instead of crescent rolls?
If you don't have crescent rolls, you can use puff pastry or a homemade pie crust. Alternatively, a layer of mashed potatoes or even a polenta base can work well as a gluten-free option.
Can I freeze this zucchini casserole?
Yes, this casserole freezes well! After baking, allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake until warmed through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).