I’m a huge fan of simple casserole recipes and this went straight to my Top 5 list! The best thing about this is that changing some of the ingredients or adding different herbs you will get a whole new flavor every time you make this. And you can even prepare this the night before and bake the next day, if you’re in a hurry!
2 Tablespoons butter
3 thinly sliced zucchini squash
1 cup chopped onions
2 Tablespoons dried parsley flakes
½ teaspoon salt
½ teaspoon pepper
3 cloves garlic minced
¼ teaspoon dried basil leaves
¼ teaspoon dried oregano leaves
½ to 1 teaspoon red chili flakes
2 or 3 Tablespoons of roasted, chopped Hatch chilies (optional)
3 large eggs, well beaten
1 cup chopped deli ham
8 ounces shredded Muenster or Mozzarella cheese
8 ounces shredded Parmesan cheese
1 can Pillsbury Refrigerated Crescent sheet
2 Tablespoons prepared mustard (I use a little more)
Melt butter over medium-high heat in a large skillet. Add zucchini and onions; cook until tender, stirring occasionally, adding garlic for the last two minutes. Stir in parsley, salt, pepper, basil and oregano. Set aside to cool.
Combine eggs and cheese and ham in a bowl; mix well. Add cooked vegetable mixture, stir gently to mix.
Place dough in ungreased pan. (9 x 11 disposable sheet pan or a 2 quart glass baking dish) Press dough over bottom and up sides to form crust. Spread crust with mustard. Pour egg/veggie mixture evenly into crust-lined pan.
Bake at 375 degrees for 18 to 25 minutes or until knife inserted near center comes out clean. You might need to cover edge of crust with foil during last ten minutes to prevent excessive browning. Let stand ten minutes before serving.
Quick Tip: You can make this the night before, cover with foil and leave it in the fridge overnight. Then bake uncovered the next day!
Thanks to Texas Hill Country for this delicious southern casserole!