Vegetable: Zucchini and Pepperoni Casserole

posted by Cheesehead 08-16-100 1:37 PM

* Exported from MasterCook *
Zucchini and Pepperoni Casserole
Recipe By : Pam Davison
Serving Size : 6 Preparation Time :0:00
Categories : Side Dish Zucchini
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 zucchini
1 or more ripe tomatoes
1 medium onion
3 ounces pepperoni (sliced in package)
Italian sesoning or oregano butter -
softened is best
1 tube Pillsbury Crescent dinner rolls
grated cheddar cheese

Preheat oven to 375 degrees F.

Slice zucchini and tomatoes about 1/2" thick crosswise to make coins, not sticks. Slice onions and quarter slices. If you did not buy pre-sliced pepperoni, slice that very, very thin.

Saute onions and zucchini together in butter until golden.

Open and unroll crescent roll dough. Place flat in bottom of a 9x13" pan. You do not have to grease the pan. Pince the perforations together to seal and press out to completely fill bottom of pan. Brush with butter. Place zucchini evenly on crust, sprinkle onions all over. Sprinkle with Italian Seasoning.

Overlapping slices, layer pepperoni next and top with sliced tomatoes. Bake uncovered at 375 for 25-30 minutes until crust is done. Remove from oven and sprinkle grated cheese over all. Cover with foil to let cheese melt or return to oven for a couple of
minutes. Slice and serve

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