Delicious appetizer for a holiday party or family gathering.

Kate B
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat.

  • Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.

  • Separate crescent dough into two rectangles and place into a 8x12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.

  • Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

271 calories; 17.7 g total fat; 80 mg cholesterol; 647 mg sodium. 16.2 g carbohydrates; 11.6 g protein; Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/22/2012
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
(11)

Most helpful critical review

Rating: 3 stars
08/26/2018
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
51 Ratings
  • 5 star values: 36
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/22/2012
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
(11)
Rating: 4 stars
06/26/2012
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
(11)
Rating: 4 stars
07/22/2012
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
(11)
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Rating: 5 stars
12/23/2012
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
(7)
Rating: 5 stars
04/20/2014
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
(6)
Rating: 5 stars
07/22/2013
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
(6)
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Rating: 5 stars
07/07/2013
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
(6)
Rating: 5 stars
07/23/2012
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
(5)
Rating: 5 stars
07/26/2014
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
(4)
Rating: 5 stars
07/21/2013
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
(3)
Rating: 3 stars
08/26/2018
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