Best-ever Cheesy Zucchini Bake is one of my favorite ways to use garden zucchini! This delicious meatless recipe with eggs is great for breakfast, lunch, or dinner…and so easy to make!
- 1 8 oz. can refrigerated crescent rolls
- 2 Tbsp. butter
- 1 small onion chopped (approx. 1 c.)
- 4 c. chopped zucchini approx. 4 small
- 3 eggs
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. dried mustard
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 8 oz. shredded mozzarella cheese
Press crescent roll dough into a greased 8×8 inch pan.
Melt butter in a medium skillet; add chopped onion and chopped zucchini and saute over medium heat 5 minutes (until tender-crisp).
In a medium mixing bowl, beat eggs and then stir in spices.
Add a small amount of onion/zucchini mixture to eggs to temper them; then add remainder of mixture and stir together.
Stir in shredded mozzarella.
Pour mixture into unbaked crust; bake at 400 degrees for 25-30 min.