Italian Zucchini Crescent Casserole
70 mins (prep 30, cooking 40)
14 ingredients
5-6 servings
I've had this recipe in my possesion for over a year and really wasn't too sure if I would ever make it because I really don't care for zucchini. I could kick myself for waiting so long. If you are looking for a dinner recipe that will knock your socks off...look no further.

Categories:  italian , equipment , <-4-hours , cheese , brunch , egg , potluck , eggs~dairy , time-to-make , european , main-dish , oven , casseroles , inexpensive , vegetarian , to-go... , squash , vegetable ,
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Serving Size (16.62 g)
Servings 5
Amount per Serving
Calories 67.18 Calories from Fat 65.07
% Daily Value *
Total Fat 7.23g 55.59%
Saturated Fat 4.56g 114.07%
Trans Fat 0.29g %
Cholesterol 19.08mg 31.8%
Sodium 290.61mg 60.54%
Total Carbohydrate 0.75g 1.26%
Dietary Fiber 0.28 g 5.66%
Sugars 0.06 g %
Protein 0.29g 2.91%
Vitamin A 341.0IU% Vitamin C 2.87mg%
Calcium 8.36mg% Iron 0.16mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
diced onion, thinly sliced zucchini, dried parsley flakes, dried basil leaves, ground oregano, shredded mozzarella cheese, shredded monterey jack cheese, dinner roll