Italian Zucchini Crescent
Creamy zucchini and onion mixture baked with melted mozzarella and flaky crescent rolls, offering a savory, cheesy flavor perfect for family dinners or casual gatherings.
Ingredients
- 4 cups thinly sliced unpeeled zucchini ⓘ
- 1 cup coarsely chopped onion ⓘ
- 1/4 to 1/2 cup margarine ⓘ
- 1/2 cup chopped parsley or 2 tablespoons parsley flakes ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1/4 teaspoon garlic powder ⓘ
- 1/4 teaspoon basil leaves ⓘ
- 1/4 teaspoon oregano ⓘ
- 2 teaspoons Dijon or pure prepared mustard ⓘ
- 8 ounces shredded mozzarella cheese
- 8 ounces Pillsbury refrigerated crescent rolls ⓘ
- 2 eggs ⓘ
Instructions
- Preheat oven to 375°F.
- In a skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
- Stir in parsley and seasonings.
- Unroll crescent rolls and layer in a baking dish.
- Spread the cooked zucchini mixture over the crescent rolls.
- Sprinkle shredded mozzarella cheese over the zucchini mixture.
- In a small bowl, beat eggs and pour evenly over the assembled layers.
- Bake in the preheated oven for about 25 minutes or until golden brown.
Tips & Substitutions
For a more robust flavor, try adding a pinch of red pepper flakes or substituting the mozzarella with a blend of Italian cheeses. If you prefer a lighter option, use olive oil instead of margarine. Fresh basil can replace dried herbs for a fresher taste. To save time, pre-slice the zucchini and onion ahead of time. This dish can also be made ahead and refrigerated before baking.
Serving Suggestions
This Italian Zucchini Crescent pairs beautifully with a fresh side salad or a bowl of marinara sauce for dipping. For a complete meal, serve it alongside grilled chicken or a light pasta dish like Baked Pasta With 3 Cheeses. Garnish with extra parsley or a sprinkle of Parmesan cheese for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a preheated oven at 350°F for about 15-20 minutes until warmed through. Alternatively, you can microwave individual portions, but the oven will help maintain the crispiness of the crescent rolls.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Zucchini Crescent contains roughly 405 calories, with 14g protein, 98g carbohydrates, and 7g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (187% of the Daily Value), and calcium (153% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 977mg per serving (42% 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 use frozen zucchini for this recipe?
While fresh zucchini is recommended for the best texture and flavor, you can use frozen zucchini. Just make sure to thaw and drain any excess water before cooking to avoid a soggy dish.
What can I substitute for crescent rolls?
If you don't have crescent rolls, you can use puff pastry or even homemade dough as a substitute. The texture will differ slightly, but both options will still create a delicious base for the zucchini filling.
Can this dish be made vegetarian?
Yes, this dish is already vegetarian! It features zucchini and cheese as the main ingredients. For added protein, consider incorporating some cooked beans or lentils to make it even heartier while keeping it within the realm of vegetarian recipes.
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).