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Zucchini Sausage Squares Recipe

This dish is a great way to use up end-of-season squash, even when everyone says they can't possibly look at another zucchini. It's simple yet tasty.—Fran Sawlaw, Paris, Illinois

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Zucchini Sausage Squares Recipe

Prep: 20 min. Bake: 20 min.

Yield: 6-8 Servings

20 20 40

Ingredients

5 small zucchini, cut into 1/4-inch slice (about 4 cups)
1 large onion, chopped
1/2 cup butter
1 pound bulk Johnsonville® Ground Sausage, cooked and drained
2 teaspoons minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs
2 cups (8 ounces) shredded mozzarella cheese
1 tube (8 ounces) refrigerated crescent rolls
2 tablespoons prepared mustard

Directions

In a large skillet, saute the zucchini and onion in butter. Stir in the sausage, parsley and seasonings. In a large bowl, combine the eggs, cheese and sausage mixture.
Unroll crescent roll dough and place in a greased 13-in. x 9-in. baking dish. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Brush with mustard. Spoon sausage mixture over crust. Bake, uncovered, at 375° for 18-20 minutes or until crust is golden brown. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 423 calories, 32 g fat (15 g saturated fat), 128 mg cholesterol, 770 mg sodium, 17 g carbohydrate, 1 g fiber, 16 g protein.

Originally published as Zucchini Sausage Squares in Casserole Cookbook , p93

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Zucchini Sausage Squares

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Reviewed on Aug. 13, 2010 by wagondorfer

This recipe is very good. I can't wait to share it with others.

Reviewed on Aug. 22, 2009 by sbaaco@aol.com

I put the crescent rolls in a 10 inch pie plate and made a zucchini sausage pie. Cooked for 30-40 minutes and let stand for 5 before serving. Awesome!!