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Zucchini Sausage Squares

 Zucchini Sausage Squares
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
6-8 ServingsPrep: 20 min. Bake: 20 min.


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


  • 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.

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Zucchini Sausage Squares (continued)

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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.