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A close up of Cheesy Zucchini Casserole on a table.
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Zucchini Casserole

Ingredients

  • 5 zucchini sliced
  • 1 onion sliced
  • 2 egg YOLKS
  • 1 teaspoon garlic salt
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 Can Hunts Diced Tomatoes with Basil Garlic & Oregano
  • 1 cup Mozzarella Cheese
  • 1 tube crescent rolls you can swap this out for a pie crust

Instructions

  • Directions:
  • Slice the zucchini and onions.
    A bowl of cut zucchini and onions in a pot.
  • Sauté them in a skillet using butter or non-stick spray
  • Sauté until transparent.
  • Separate two eggs, keeping only the yolks.
  • Temper the yolks (If you put the yolks into the hot pan, it will scramble, so put them into a bowl and pull a little of the hot vegetables out of the skillet. Add the hot vegetables to the yolks and mix until the yolks have reached the same temperature as the vegetables. Once this happens, pour the eggs into the skillet.
    A bowl of cut zucchini and beaten eggs.
  • Add basil, garlic & oregano. Stir.
  • Add cheese.
  • Turn the heat off and prepare your dish.
  • Put your crescent roll onto the bottom of a pan.
  • Pour your vegetable mixture onto the crescent rolls.
  • Top with about 1 cup of Hunts Diced Tomatoes with Basil, Garlic & Oregano (drained).
  • Cook at 350 for 30 minutes, or until the roll is done.
    A tray of unbaked zucchini casserole with a can of Hunts diced tomatoes behind it.