Wednesday, November 20, 2013

Zucchini Sausage Crescent Bake

I had a wonderful class at Cooks'wares in Springboro, OH on Monday. It was so special to see so many familiar faces in the sold out crowd. One of the recipes that we discussed with the sautéed zucchini and squash.  I told the students about a quick and easy recipe that my family loves, that I would like to share. This is great serves for breakfast, lunch or dinner. For dinner I would probably serve it with a nice salad.

Zucchini Sausage Crescent Bake

8 oz can crescent rolls
1 Lb bulk sausage
4 cups zucchini, thinly sliced
1 cup onion, chopped
4 T butter
3 T Italian Seasoning
2 eggs, beaten
8 oz mozzarella, shredded

Preheat oven to 350°
Cover bottom of 9X13 baking dish with can of crescent rolls.
Brown sausage and break up. Cover top of crescent roll with sausage.
In the same pan sauté zucchini and onions in butter, stir in Italian Seasoning. Pour and spread evenly over sausage.
Combine eggs and mozzarella and, pour over zucchini mixture.
Bake for 25 minutes.

Sautéed Zucchini and Yellow Squash

3 Tbs. butter
1 Tbs. olive oil
3 medium zucchini, cut into half moons
3 medium yellow squash, cut into half moons
1 large yellow onion, sliced
1/4 Cup Parmesan Cheese

Melt butter with olive oil in a large skillet over medium high heat. Add zucchini, squash and onions, sauté until soft and just begin to brown. Season with CES to taste.


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