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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
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    6-8 servings

Ingredients

  • 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 large eggs
  • 2 cups 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 13x9-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.
Nutrition Facts
1 each: 423 calories, 32g fat (15g saturated fat), 128mg cholesterol, 770mg sodium, 17g carbohydrate (5g sugars, 1g fiber), 16g protein.

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