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Zucchini Sausage Squares Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6-8 servings


  • 5 small zucchini, cut into 1/4-inch slice (about 4 cups)
  • 1 large onion, chopped
  • 1/2 cup butter
  • 1 pound bulk Italian 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

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.


  1. 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.
  2. 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.
Originally published as Zucchini Sausage Squares in Casserole Cookbook 2001, 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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Reviewed Aug. 13, 2010

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

Reviewed Aug. 22, 2009

"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!!"

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