Recipe By Kate B
Published Nov 26th
Prep 15m Cook 30m Additional - Ready In 45m
Servings 8 servings Calories 270.9

Delicious appetizer for a holiday party or family gathering.

Recipe Ingredients

  • ¼ cup butter
  • 4 cups thinly sliced zucchini
  • 1 cup coarsely chopped onion
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 2 eggs, well beaten
  • 1 (8 ounce) package shredded mozzarella cheese
  • 1 (8 ounce) tube refrigerated crescent rolls
  • 2 tablespoons yellow mustard

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 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.
  3. 3 Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.
  4. 4 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.
  5. 5 Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.

Nutrition Facts

  • Calories 270.9
  • Carbohydrate 16.2 g
  • Cholesterol 79.7 mg
  • Fat 17.7 g
  • Fiber 1.2 g
  • Protein 11.6 g
  • Saturated Fat 8.4 g
  • Sodium 647.4 mg
  • Sugar 4.3 g

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ZUCCHINI BAKE: 3 cups Zucchini, shredded 4 extra large Eggs 1 medium Potato, shredded (about 1 cup) ½ cup Olive Oil ¼ cup ...


  1. 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.
  2. 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 - Read more ...
  3. 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 - Read more ...
  4. 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!
  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.
  6. 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 - Read more ...
  7. 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 - Read more ...
  8. 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 - Read more ...
  9. 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 - Read more ...
  10. 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.