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Cheesy Baked Zucchini Casserole Recipe

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This recipe for Cheesy Baked Zucchini Casserole, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Stephanie Higgins


1 can Pillsbury crescent rolls
8 oz of shredded provolone or asiago
8 oz shredded mozzarella cheese or Gruyere
1 Tb parsley
1 Tb garlic powder
1 Tb dried oregano
1 tsp olive oil
4 Tbsp salted butter
1/4 cup of heavy cream
1 medium onion chopped fine
4 1/2 cups chopped zucchini
3 large eggs
1 tsp. salt (or to taste)
1 tsp. black pepper

Preheat oven to 400F
Spray an 8x8 baking dish with pam or grease with butter
Open the can of crescent dough and roll it into your baking dish
In a large, semi deep skillet, add in the butter, oil, onions and zucchini - cook until slightly tender, around 7 minutes.
Once cooked, remove from heat and set aside.
In a small bowl, whisk the spices, heavy cream and eggs together until combined
Pour the egg mixture into the pan with the zucchini and mix well
add in your cheeses and stir to combine
Pour the mixture on top of the crescent rolls lining the baking dish
bake for 40- 45 min or until slightly browned on top




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