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Zucchini Bake Recipe

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This recipe for Zucchini Bake, by , is from The Brown Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy Brown
Added: Friday, January 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cans refrigerated crescent rolls
1/4 c butter
8 c sliced zucchini
2 c chopped onion
1/2 c fresh chopped parsley
3/4 tsp pepper
1 tsp basil
1/2 tsp oregano
2 minced garlic cloves
4 beaten eggs
3 c shredded mozzarella cheese
1 c grated Parmesan cheese
3/4 tsp salt

Directions:
Directions:
Grease a 9 X 13 dish and press rolls into and up the sides. Pinch all the seams to seal. Set aside. Melt butter in skillet & saute next 7 ingredients until zucchini is tender. In separate bowl, combine eggs, 2 cheeses & salt. Gently toss zucchini mixture with egg mixture together. Pour over crust and bake 35-40 min. @ 375 or until center is set.

 

 

 

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