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Zucchini Bake

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I want to say that I'm sorry.  But that wouldn't be quite true.  I'm sort of sorry I'm inundating you with zucchini recipes, but they're just soooooo good!  OK, this might be my last one for a while.  Or maybe not.  Don't hold it against me...

This week, the Autumn season has officially landed in NJ/NY.  I had to bring out a jacket for the first time in a while, and I'm not really happy about it.  I also wore my boots for the first time yesterday and it was bittersweet.  Typically Autumn is my favorite season, but for some reason this year, I'm just not ready.  I need at least one more week of warm weather and al fresco dining.  Please?  Until the heat returns, I'm pulling out my favorite scarves and sweatshirts to start the "layering up" process.

Here's something I really enjoy about Fall - football season!  Today is the first official Sunday Funday and I am ready!  Clear the schedule and let's do this.  I'm heading over to my local Steelers bar, and win or lose, it's going to be good to catch up with everyone and cheer on the team.  I'm also working on setting up my annual trip to Pittsburgh to watch the Steelers play and could not be more excited.  Last year we broke tradition and traveled to Miami to watch the boys play there, but this year we are back in home territory in the 'burg.

Speaking of Miami, my thoughts and prayers go out to everyone who will be impacted by Hurricane Irma down south.  My family was lucky in the Bahamas and was not severely impacted by the storm.  I'm sending out positive thoughts for anyone who may be down in Florida and the surrounding areas and will be affected by Irma.  Stay safe everyone!

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Zucchini Bake

Print Recipe

  • 1-8 ounce can refrigerated crescent rolls
  • 2 tablespoons butter
  • 1 small onion, chopped (about 1 cup)
  • 4 cups chopped zucchini (~4 small or 2 large zucchinis)
  • 3 eggs
  • 1 tablespoons Herbes de Provence
  • 1 tablespoon dried oregano
  • 1 tablespoon dried mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • dash of red pepper flakes, to taste
  • 8 ounces shredded mozzarella cheese

1) Press the crescent roll dough into an 8x8 pan which has been coated in cooking spray.  Preheat oven to 400 degrees F.

2) In a medium pan, melt the butter over medium heat.  Add the chopped onion and zucchini.  Saute the vegetables in the pan for about 5 minutes.

3) Meanwhile, in a large bowl, add the eggs and whisk in spices, including the salt and pepper, until everything is incorporated.

4) Scoop up a small amount of the onion and zucchini mixture and stir it into the eggs to temper them.  Slowly pour in the remaining onion and zucchini mixture into the bowl with the eggs.  Stir to incorporate.

5) Fold in the shredded mozzarella cheese.

6) Pour the mixture into the croissant crust.  Bake in the oven for 25-30 minutes.  Remove from oven and allow to sit for 10-15 minutes, so it can set.  Serve warm immediately.

--recipe very slightly adapted from Lemon Tree Dwelling

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