Cheesy Zucchini Bake

If you’re looking for a simple and satisfying way to use up fresh zucchini, this Cheesy Zucchini Bake is the perfect choice. With a flaky crescent roll crust, tender zucchini, savory spices, and melted mozzarella cheese, this dish is packed with flavor and comes together in just 40 minutes. Whether you’re serving it for breakfast, lunch, or dinner, this meatless casserole is guaranteed to be a crowd-pleaser.

Ingredients

• 1 (8 oz.) can refrigerated crescent rolls
• 2 tablespoons butter
• 1 small onion, chopped (about 1 cup)
• 4 cups chopped zucchini (about 4 small zucchini)
• 3 eggs
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces shredded mozzarella cheese

Instructions

• Preheat oven to 400°F (200°C).
• Press crescent roll dough into a greased 8×8 inch baking pan to form the crust.
• Melt butter in a medium skillet over medium heat.
• Add chopped onion and zucchini to the skillet and sauté for about 5 minutes until tender-crisp.
• In a medium bowl, beat the eggs.
• Stir in dried basil, oregano, mustard, salt, and pepper into the eggs.
• Gradually add a small amount of the hot zucchini and onion mixture to the eggs to temper them, then stir in the rest of the mixture.
• Mix in the shredded mozzarella cheese.
• Pour the egg and vegetable mixture into the unbaked crescent roll crust.
• Bake for 25 to 30 minutes or until the filling is set and the crust is golden brown.
• Remove from oven and let cool slightly before serving.

Serving and Storage Tips

Serving Tips

• Serve warm as a hearty breakfast, light lunch, or satisfying dinner.
• Pair it with a fresh green salad or a side of roasted vegetables for a balanced meal.
• Add a dollop of sour cream or a sprinkle of fresh herbs like parsley or basil for extra flavor.
• Cut into squares for easy serving — perfect for casual family meals or potlucks.

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• To reheat, warm individual portions in the microwave or oven until heated through.
• This zucchini bake can also be frozen — wrap tightly in foil or plastic wrap, then freeze for up to 2 months.
• Thaw overnight in the refrigerator before reheating for best results.

variations

1. Add Protein

• Cooked bacon or sausage: Crisp up some bacon or brown some sausage and mix it into the zucchini and egg filling for a savory, meaty twist.
• Shredded chicken: Use leftover cooked chicken for a heartier casserole. Simply fold in about 1 cup of shredded chicken before baking.

2. Different Cheeses

• Cheddar or Colby Jack: Swap out mozzarella for cheddar or Colby Jack to add a sharper, tangier flavor. A blend of cheeses works well too.
• Parmesan topping: Sprinkle grated Parmesan on top before baking to create a crispy, golden crust.

3. Add More Vegetables

• Bell peppers or mushrooms: Dice and sauté bell peppers or mushrooms with the zucchini and onions for added texture and flavor.
• Spinach or kale: Stir in a handful of fresh spinach or kale leaves right before adding the egg mixture to boost nutrition and color.

4. Spice It Up

• Red pepper flakes or cayenne pepper: Add a pinch of red pepper flakes or cayenne to the egg mixture for a mild kick.
• Smoked paprika or chili powder: Mix in a teaspoon of smoked paprika or chili powder for a smoky, southwestern flavor.

5. Crust Alternatives

• Phyllo dough or puff pastry: Instead of crescent rolls, try using phyllo dough layers or puff pastry sheets for a different texture and a flakier crust.
• No crust version: Skip the crust for a low-carb option and bake the filling directly in a greased dish.

6. Herb Variations

• Fresh herbs: Use fresh basil, oregano, or thyme instead of dried herbs for a brighter, fresher taste. Add them toward the end of cooking the zucchini to preserve flavor.
• Italian seasoning: Substitute the individual dried herbs with 1-2 teaspoons of Italian seasoning for convenience and a classic flavor profile.

FAQs

1. Can I use fresh homemade pie crust instead of crescent rolls?
Yes, you can substitute the crescent roll dough with homemade or store-bought pie crust. Just press it into the pan the same way before adding the filling.

2. How do I prevent the zucchini from making the bake soggy?
Sautéing the zucchini until tender-crisp helps reduce moisture. You can also lightly salt the chopped zucchini, let it sit for 10 minutes, then squeeze out excess water before cooking.

3. Can I make this zucchini bake ahead of time?
Absolutely. Prepare the casserole up to the baking step, cover it, and refrigerate for up to 24 hours. Bake as directed when ready.

4. Is this recipe suitable for a vegetarian diet?
Yes, this recipe is meatless and vegetarian-friendly. To keep it strictly vegetarian, ensure your crescent rolls don’t contain any animal-derived ingredients like lard.

5. Can I freeze leftovers?
Yes, the zucchini bake freezes well. Wrap leftovers tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

6. What can I serve with Cheesy Zucchini Bake?
It pairs nicely with fresh salads, roasted vegetables, or a light soup for a complete meal.

7. Can I add other vegetables?
Definitely! Bell peppers, mushrooms, spinach, or kale can be sautéed with the zucchini for added flavor and nutrition.

8. How do I reheat leftovers?
Reheat individual portions in the microwave or warm the whole dish in a 350°F oven until heated through.

9. Can I use other types of cheese?
Yes, feel free to substitute mozzarella with cheddar, Colby Jack, or a cheese blend depending on your taste preference.

10. Is this recipe gluten-free?
The crescent roll crust contains gluten. To make this dish gluten-free, use a gluten-free crust or bake the filling without a crust.

This Cheesy Zucchini Bake is an easy recipe that highlights the best of seasonal produce. With minimal prep and maximum flavor, it’s a great addition to your weekly meal plan. Try it once, and it’s sure to become a staple in your kitchen.

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