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Ingredients
8
Original recipe yields 8 servings
Directions
Nutrition Facts
Per Serving:
271 calories; protein 11.6g; carbohydrates 16.2g; fat 17.7g; cholesterol 79.7mg; sodium 647.4mg. Full Nutrition
Most helpful positive review
This was excellent! We didn't have any crescent rolls so we used canned biscuits instead. I also added more cheese than what it calls for just to use up the little I would have had left over. It ended up tasting a lot like cheesy garlic bread just with zuchinnis mixed in. I added the photo since there wasn't one originally so I don't know if that's what the original recipe is supposed to look like but I followed it closely otherwise and it was great! Read More
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(11) Most helpful critical review
I added venison sausage to it but I did not like the combination of mozzarella and zucchini. I think I would prefer cheddar instead. I really disliked the soggy bottom. I almost feel like the crust should have been parbaked because the taste of the almost raw dough was unappetizing. Read More
Reviews: Most Helpful
I have a very similiar recipe and its fabulous. I love to make it as often as I can. Only thing is that I use dijon mustard instead but its well worth trying with yellow mustard. Read More
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(12) This was excellent! We didn't have any crescent rolls so we used canned biscuits instead. I also added more cheese than what it calls for just to use up the little I would have had left over. It ended up tasting a lot like cheesy garlic bread just with zuchinnis mixed in. I added the photo since there wasn't one originally so I don't know if that's what the original recipe is supposed to look like but I followed it closely otherwise and it was great! Read More
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(11) 
I made this as a last minute dish for a dinner we were having. The only thing I didn't have in stock was mozzarella cheese, so I substituted Colby jack cheese and a small amount of Asiago cheese. I also used half zucchini and yellow squash. I didn't have an 8 X 12 sized casserole but a 7 X 11 was perfect. A very quick and easy dish to make and tasted great. Our guest couldn't stop raving about it and they are pretty picky eaters. Baked up nice in 20 minutes and had a nice texture to it that held together very well when served. Read More
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(9) Advertisement
I just made this for the first time, and it's delicious!! I got it from my first issue of the Allrecipes magazine (yay!) and followed the recipe with the suggested changes/instructions given by the magazine. For example, cook spices with onion and zucchini for better flavor instead of waiting until they are cooked to add spices. Another example: cool zucchini mixture 5 minutes before adding to egg mixture to avoid scrambling. This dish is wonderful. I am always looking for zucchini or yellow squash recipes that don't end up too runny; this was perfect, and super tasty too. Read More
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(9) This is a recipe I go to again and again. It's fabulous! I make it with crust or without and have used egg beaters and reduced fat cheese. It's always good! Dont leave out the mustard! It sounds a little odd but it gives it a great flavor. I am now asked to bring this to every family get together and people raved about it at a baby shower I brought it to. Great healthy veggie dish! Enjoy! Read More
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(6) Turned out great! Used a 9 x 13 cake pan and baked for 20 mins and it was perfect. Used a zucchini and fresh basil from the garden:) Also used the dijon instead. Loved it! Read More
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(6) Advertisement
I made this after I was asked to bring a dish to an pot luck. I used the basic recipe. Used honey mustard salad dressing instead of regular mustard. I added cream cheese along with the mozzarella cheese. I also threw in a left over sweet potato with the zucchini when sauteing. I also topped the entire pie with crispy bacon after it was out of the oven. Huge hit...but anything with crescent rolls cheese and bacon is gonna be great. I used all of the required items but added stuff that I just had on hand. Delicious... Read More
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(5) 
This is a keeper! I used half zucchini and half yellow squash, and baked in a deep glass pie plate. Instead of basil and oregano, I used 1 tsp Italian seasonings (Penzey's Tuscan Sunset) and a little marjoram. I used whole grain mustard on the crust, enough to lightly coat the whole crust. Although some of the dough triangles were misshapen, I pinched all the seams together and it worked great. Don't make your crust extend too far above the dish, or else, like in the photo, the outermost edges will brown before the middle is set. A double recipe would be great for a potluck! Read More
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(5) I made this today. The only thing I changed was the plain Crescent rolls. i used Garlic flavored. Loved it and will serve again for company..Nice to make ahead. Georgia B. Read More
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(3) I added venison sausage to it but I did not like the combination of mozzarella and zucchini. I think I would prefer cheddar instead. I really disliked the soggy bottom. I almost feel like the crust should have been parbaked because the taste of the almost raw dough was unappetizing. Read More
