1/21/07

Zucchini and Mozzarella Puff


Zucchini and Mozzarella Puff Recipe

Serves 6

I’ve had this recipe for about 12 years and it’s one of my favorite side dishes. I have no idea who created the recipe but it was given to me by one of my very best friends from college, Ravyn, who I still keep in touch with. Every time I make this dish it reminds me of her. It’s certainly not low fat but it’s very filling and flavorful so you really only need a small piece. Thanks Ravyn!

Note: An 8 or 9 inch round, shallow casserole dish works best for this recipe.


1 stick butter
1 large zucchini squash, unpeeled
1 large yellow onion, chopped
1 (8-ounce) package of refrigerated crescent rolls, unbaked
Cooking Spray
2-1/2 cups shredded mozzarella cheese (approximately 11 ounces)
1 egg, beaten


Preheat oven to 350 degrees

Melt the butter in a large skillet over medium heat.

Slice the zucchini into 1/4” slices. Add the zucchini and onion to the pan. Sauté until soft, but not browned.

Spray the casserole dish with cooking spray.

Separate the crescent rolls. Using your hands press each one to flatten and enlarge it, as if working with pizza dough. Lay them into the baking dish, with the widest ends of the triangles on the bottom of the dish. Piece them together, so the entire bottom of the dish and at least 1” up the sides is covered with the dough. (Don’t worry that the dough does not cover the sides of the dish, as long as the bottom and 1” up is covered). Pinch all the seams together so there are no holes.

Spoon a thin layer of the zucchini mixture, including butter, into the bottom of the dish.
Scatter one cup of cheese on top of it. Continue layering, using all of the zucchini mixture and cheese.

Pour the egg over the top.

Pull the thin ends of the dough triangles in towards the middle of the dish so they meet. Pinch the seams together. It does not matter if all the seams are sealed. Bake for 35 minutes or until golden brown.

Let stand for 10 minutes before serving. Slice as you would a pie.

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