Italian Zucchini Bake

Do you have an abundance of zucchini right now? We went out to our garden a few days ago and found a zucchini the size of a Playskool baseball bat. I kid you not. That thing was huge. My brother has a garden at his house and little by little he’s been shuttling his abundance of zucchini and cucumbers over to our house. Good problem to have, right?

This recipe is one of our family’s favorites for two reasons: it uses up quite a bit of zucchini and it just tastes good. Hope your family enjoys it as much as my family does! 
— Erin

Italian Zucchini Bake

Recipe adapted from Pampered Chef

2 8oz cans reduced fat refrigerated crescent rolls
2 Tbls butter
8 cups thinly sliced zucchini
2 cups chopped onion
3/4 tsp pepper
1/4 cup chopped fresh basil (or 2 tsp dried)
1 1/2 tsps chopped fresh oregano (or 1/2 tsp dried)
2 garlic cloves, minced
4 eggs  
4 cups shredded part skim Italian blend cheese  
3/4 tsp salt

Preheat oven to 375 degrees.

Press crescent rolls into and up the sides of a 9×13 pan. Pinch all the seams to seal. Set to the side.

Melt butter in a large skillet and saute the zucchini through garlic until the zucchini and onions are tender. Add water to the pan if necessary. Or butter. Because butter is better. But only if you can live with the guilt. I can’t. So I use water.

In a separate, large bowl, combine the eggs, cheese, and salt. Gently toss zucchini with egg mixture. Pour into crust and bake 35-40 minutes or until the center is set.

Serve with a big salad and enjoy using up those zucchini! 

GLUTEN FREE VERSION – Omit the crescent rolls. Follow the rest of the directions and pour zucchini filling into a 9×13 dish (glass works best) that’s been generously sprayed with non-stick cook spray. Bake as directed.