Sunday, July 13, 2014

Zucchini Croissant Puff

With all of the zucchini making its presence known in a BIG way in my garden, I have been trying to come up with creative ways to put it to good use.

So I decided to take a break from muffins and bread and all of the sweet baking and make a light dinner. Using the blueberry croissant puff recipe as a basis that I made last fall, I played with the ingredients and made a really delicious zucchini puff.

I had shredded zucchini left over from the chocolate zucchini breads, so this was perfect.  Once again I used the mouthwatering frozen (ready to bake) croissants from QVC. I always have at least one bag in my freezer for emergencies or cravings!!  They are a great basis for a casserole, sandwich - and especially handy as a breakfast on the run!



Zucchini Croissant Puff

3 large croissants (about 5 - 5 1/2 cups cubed)
2 c. shredded zucchini
1/4 c. dried minced onion (an afterthought!)
4 large eggs
2 c. milk
1 - 8 oz. pkg. cream cheese
1 pkg. Athenos crumbled feta cheese, tomato and basil variety
2 c. shredded mozzarella cheese
1 sprig fresh rosemary (4")
1 sprig fresh oregano (4 ")
1 tsp. salt
1/2 tsp. pepper

One of several relatively new flavored fetas - so good!


Fresh rosemary and oregano from my garden.


Preheat the oven to 350.

In a 13x9 " pan or 3 quart casserole, cover the bottom of the container with the cubed croissants.  Sprinkle the shredded zucchini over the top and then add the minced onion.  Sprinkle 1 cup of the shredded cheese over the top.

In a Vitamix (or use a mixing bowl and electric hand beater), combine the eggs, milk, cream cheese, feta cheese crumbles, rosemary and oregano leaves  (discard the stems), and salt and pepper.  Pulse off and on for about a minute until it is well mixed . (With the Vitamix there is no need to chop the herbs; the blender will do that job.  If using a mixer, chop the herbs before adding).

Pour the mixture over the zucchini and croissants and let sit for 20 minutes.  Add the remaining cup of shredded cheese over the top and then put into the preheated oven. Bake approximately 25-30 minutes or until the mixture is set in the center and golden brown.

This is great only as a light dinner - just add a tossed salad - or serve as an accompaniment to a simple chicken or fish entree.




Bite sized croissant pieces


Shredded zucchini makes up the next layer


The egg mixture and cheese make this oven ready


This is delicious for breakfast, lunch or dinner!  
And it can be the main feature or a hearty accompaniment.
So versatile!



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I am a mother to three and Grammy to two beautiful granddaughters and one very handsome little grandson.  Was born and raised in southern California and am happy to call it home.  I fill my days with volunteer work, paper crafting, needlework of all kinds and cooking and baking.   I am blessed with wonderful family and friends who fill my heart on a daily basis.