The Pioneer Woman Tasty Kitchen
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Italian Zucchini Bake

4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

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Level: Easy

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Description

What a wonderful way to use all those zucchini from your garden! A family favorite.

Ingredients

  • 4 cups Zucchini
  • 1 cup Onion
  • 2 Tablespoons Parsley Flakes
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • ¼ teaspoons Garlic Powder
  • ¼ teaspoons Basil
  • ¼ teaspoons Oregano
  • 3 whole Eggs
  • 8 ounces, weight Shredded Cheese, Italian Blend Or Mozzarella
  • 1-½ pound Italian Sausage, Browned And Drained
  • 1 package Crescent Roll Dough
  • 2 teaspoons Dijon Mustard
  • 2 Tablespoons Butter

Preparation

Preheat oven to 375 F.

Thinly slice zucchini, leaving peel on.

Coarsely chop onion. (I prefer to use a sweet onion.)

In large skillet, melt butter.

Add zucchini and onion. Cook until tender, about 10 minutes.

Stir in parsley and other seasonings. (Dried herbs are used in this recipe, but you could certainly use fresh from your garden, adjusting the amount accordingly.)

In large bowl, beat eggs. Blend in cheese. Stir in veggie mixture. Add well-drained, browned sausage to this mixture.

Spread crescent roll out evenly on bottom of ungreased 9 x 13 inch dish. Press seams together, making a crust.

Spread mustard evenly on crust.

Add vegetable mixture to top the unbaked crust.

Bake 30 minutes or until knife inserted near center comes out clean.

Let stand 5-10 minutes before serving.

7 Comments

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Meageny on 9.26.2010

This is one of my go to potluck meals, love it. I usually just use a tablespoon of butter or so and always eyeball spices I have on hand. Thanks for posting, Im always digging for the recipe!

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honeycrisp on 4.18.2010

Awesome, Awesome!! Took to family dinner tonight and it was the favorite dish – even more than gma’s lasagnia! (Shhhhh…) Butter is never a bad thing, but with the moisture that renders from the zucchini it was just too much. I agree with Kelly that 1-2T butter or just a splash of olive oil would be plenty.

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mom2twogirlz on 10.2.2009

This was very tasty! I agree about the butter – it was an awful lot, but it all turned out very yummy. Thanks!

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Kelly on 8.13.2009

I made this tonight and it was very tasty! My 5 year old enjoyed it as well. I did think that 1/2 cup of butter was a little excessive to saute the onion and zucchini. So, I cut it in half. Even 1/4 was too much. Perhaps I will try olive oil next time and perhaps just 2 tablespoons. I am certain we will make this again. Thanks!

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rachola on 8.3.2009

Oh, this was gooooood! My boyfriend had 4 helpings!!

I substituted Italian seasoned ground turkey for the sausage and added mushrooms, but it was so delish!
Thank you for sharing!!

4 Reviews

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Jenelle Miller on 8.24.2011

delicious even with less than half the buttah!

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insan38 on 1.21.2011

I loved this dish. It was really good but when you finish eating it it feels like a bowling ball is in your stomach. As a result, I would make a few changes to the recipe the next time I make it.

Lower the butter amount to 2-3 tablespoons.This is plenty to cook the zucchini.

Lower the sausage amount to 1/2 pound or 1 pound. While the Italian sausage is key to the amazing taste, this may be the main reason why I felt like a bowling ball was in my stomach after eating.

Raise the cresent roll dough amount to 2 packages. I discovered that the dough brings all of the flavors together beautifully. One package was enough to spread out on the bottom, I think 2 packages will work great for the bottom and sides as well.

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megrosten on 8.11.2010

Just made this for dinner tonight and it was SO GOOD! It is a new favorite zucchini recipe for sure! I agree with others, it is delicious for dinner, but I think it would work just as well as a breakfast bake.

Note: I used 1/4 c. butter instead of the 1/2 c. the recipe called for. I think next time I will cut it down even more to 2 Tbsp. I also used Reduced-fat Crescent rolls and doubled (at least) the garlic powder, basil, & oregano.

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honeycrisp on 7.10.2010

Awesome, Awesome!! Took to family dinner and it was the favorite dish – even more than gma’s lasagnia! (Shhhhh…) Butter is never a bad thing, but with the moisture that renders from the zucchini it was just too much. I agree with Kelly that 1-2T butter or just a splash of olive oil would be plenty.

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