Texas Zucchini Casserole
for Breakfast, Brunch, or Sunday Supper
- 2 Tablespoons butter
- 3 thinly sliced zucchini squash
- 1 cup chopped onions
- 2 Tablespoons dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cloves garlic minced
- 1/4 teaspoon dried basil leaves
- 1/4 teaspoon dried oregano leaves
- 1/2 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)
Adapted from texashillcountry.com
Melt butter in 12-inch skillet over medium-high heat. Add zucchini and onions; cook six to eight minutes or until tender, stirring occasionally, adding garlic for the last two minutes. Stir in parsley, salt, pepper, basil and oregano. Set aside to cool.
In large bowl, combine eggs and cheese and ham; mix well. Add cooked vegetable mixture, stir gently to mix.
Place dough in ungreased pan. I use a 9 x 11 disposable sheet pan if I’m taking it to a covered dish affair. You can also use a 2 quart glass baking dish or an 11 inch quiche pan. 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.
Can be made the day before. Cover refrigerate cook next day uncovered