Zucchini Casserole (Megan Salois)


8 oz shredded cheese
1 large onion, diced
2 tbsp margerine
4 cups thinly sliced zucchini
1 tube of crescent rolls
1 beaten egg


Preheat oven to 350 degrees

Saute onion and zucchini. Drain any excess grease.

In an ungreased 9X9 baking dish, lay 2 crescent roll triangles to form a rectangle on the bottom of dish. Lay remaining 6 triangles around and over the edge of the dish, points facing out.

Add cheese and beaten egg to zucchini and onion.

Spoon cheese/zucchini mixture into the crescent rolls in pan.

Fold outside points over top the center of mixture.

Brush with melted butter.

Bake at 350 degrees for 20 minutes.


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