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Zucchini Beef Crescent Casserole | Zucchini Beef Crescent Casserole Recipes | Zucchini Beef Crescent Casserole Recipe

Zucchini Beef Crescent Casserole recipes have been collected over the years. At Annies Recipes you can easily navigate through thousands of other tried and true, easy and quick to prepare recipes.

Zucchini Beef Crescent Casserole

8 oz. can Pillsbury refrigerated quick crescent dinner rolls

1 1/4 lb. ground beef

1 Tbsp. instant minced onion

or 1/4 c. chopped onion

1 tsp. garlic salt

1/2 tsp. whole oregano

1 to 2 Tbsp. parsley flakes

2 eggs, slightly beaten

3 to 4 Tbsp. grated Parmesan

16 oz. can zucchini in tomato

sauce (sometimes called Italian zucchini)

1 to 1-1/2 c. (4 to 6 oz.) shredded Mozzarella or Monterey Jack cheese

2 c. (16 oz.) cream-style

cottage cheese

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Heat oven to 375 degrees (350 degrees for glass). Separate crescent dough into two long rectangles. Place in ungreased 13 x 9-inch baking dish. Press over bottom and 1/2-inch up sides to form crust, sealing perforations. In frypan, brown ground beef; drain. Stir in onion, 3/4 teaspoon garlic salt and oregano. Spoon ground beef mixture evenly over dough. Spoon zucchini in sauce over beef. Sprinkle with Mozzarella cheese. Combine eggs, parsley flakes, 1/4 teaspoon garlic salt and cottage cheese; spoon over zucchini mixture. Sprinkle with Parmesan cheese. Bake at 375 degrees for 35 to 45 minutes or until crust is deep golden brown and filling is set. Cool 5 minutes; cut into squares to serve. Yield: 6 to 8 servings. Reheat: Cover loosely with foil. Heat at 375 degrees for 20 to 25 minutes. Tip: To make ahead, prepare, cover and refrigerate up to 2 hours. Bake as directed.

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