My mom made this regularly when I was a kid, and I’ve made it at least a hundred times as an adult. Now my children make it for their families. It’s so good, it’ll become your family’s favorite, too!

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Recommended Kitchen Gear

No special appliance was used in this recipe; it was just baked in the oven. Here’s the kitchen tools I used:

• Mandoline (highly recommend for making quick work of the zucchini)
• Cutting board & knife
• Measuring cups & spoons
• Mixing bowl
• Deep skillet

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Ingredients & Swaps

Here’s everything you’ll need to make this cheesy crescent zucchini pie. I don’t suggest many swaps, because I’ve tried different ingredients over the years and I keep coming back to the original recipe. It just tastes the best!

• Butter – I use 1/4 cup but you could use up to 6 Tbsp
• Zucchini
• Onion
• Crescent rolls – reduced fat or regular crescent rolls
• Yellow mustard – I prefer yellow, but try other mustards like Dijon
• Cheese – I prefer cheddar, but try other cheeses like an Italian blend of mozzarella, provolone and parmesan
• Eggs
• Seasonings – try varying amounts of parsley, oregano, marjoram and basil

How to Make Italian Zucchini Pie with Crescent Rolls

Step 1 Slice the zucchini and chop the onion. Melt the butter in a deep skillet on medium high. Add the veggies and saute.

Step 2 While the veggies cook, spread the crescent rolls in a 9×11 baking dish or pie plate, stretching up the sides about an inch. Spread the yellow mustard over the crescent rolls.

Step 3 Scramble the eggs in a shallow bowl. Add the cheese and parsley and mix well.

Step 4 Once the veggies are cooked, add the garlic powder, Italian seasoning, salt and pepper. Stir to combine.

Step 5 Pour the veggies into the bowl with the eggs and cheese. Quickly stir together before the cheese starts melting. Then pour into the baking dish. Bake at 375° for 20-25 minutes.

Recipe Card

Italian Zucchini Pie with Crescent Rolls

Yield: 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This Italian zucchini pie with crescent rolls combines herbs, zucchini, onions, and loads of cheese in a crescent roll crust. It's delicious for brunch or dinner!

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Ingredients

• 1/4 cup butter
• 4 cups thinly sliced zucchini
• 1 cup chopped onion
• 8 crescent rolls, reduced fat
• 2 tsp yellow mustard
• 2 large eggs
• 8 oz cheddar cheese, shredded
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp oregano
• 2 Tbsp dried parsley

Instructions

1. Preheat the oven to 375°. Melt the butter in a large, deep skillet on medium high. Saute the zucchini and onion in the butter for about 10 minutes, until the onion is translucent and the zucchini is soft.
2. In the meantime, spread the crescent rolls in a rectangular baking dish, stretching up the sides about an inch. Spread the yellow mustard across the crescent rolls.
3. While the zucchini and onion are cooking, scramble the eggs in a large mixing bowl. Add the shredded cheese and parsley and stir until well combined.
4. Once the zucchini and onions are cooked, add them to the cheese mixture in the bowl. Quickly stir to evenly distribute the ingredients before the cheese melts.
5. Pour the veggie and cheese mixture into the baking dish and spread evenly. Bake for 20-25 minutes until the center is set. Let stand for about 10 minutes before serving.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 420Total Fat: 29gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 142mgSodium: 706mgCarbohydrates: 25gFiber: 3gSugar: 8gProtein: 16g

Nutrition information is an approximation and may vary based on the specific ingredients and amounts used when preparing the recipe.

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Helpful Kitchen Tools

Ingredients & Swaps

Here’s the short list of ingredients I used in my recipe, but swap in your favorite flavor of sausage and your go-to veggies.

Chicken sausage – Italian or spicy flavor

Brussels sprouts – also try broccoli

Sweet potato – also try cubed butternut squash

Bone broth – chicken or beef

Pasta – tube pasta, like penne, rigatoni, or macaroni

Seasonings – Italian herbs like parsley, marjoram, basil, and rosemary

Butter (oops, not pictured) – salted or not

How to Make Sheet Pan Chicken Sausage and Veggies

Step 1 Toss the prepped veggies and sausage in a bowl with the bone broth and some seasoning, if you like. Save the rest of the seasoning for later.

Step 2 Spread the chicken sausage and veggies on the sheet pan or roasting pan in a single layer. Bake at 425° for about 20 minutes, tossing them about halfway through the cooking time.

Step 3 Cook the pasta on the stove top while the sausage and veggies roast. When it’s all done, toss the pasta with the sausage and veggies, butter, and remaining seasoning. Serve immediately.

Try making this in your air fryer/multi cooker. It saves time by cooking the pasta and veggies together all in one pot! I made it in my Ninja Speedi multi cooker. See the directions below.

Ninja Speedi Rapid Cooker

Rapid Cooker & Air Fryer – 6qt capacity, 12 functions to quickly cook one-pot meals.

See it on Amazon

Chicken Sausage and Veggies Air Fryer Instructions

Put the pasta, 2 cups water, the bone broth, and butter in the bottom of the unit. Place a cooking rack above the pasta and lay the sliced sausage and veggies on the rack to roast. Cook on the STEAM & BAKE setting or something similar for about 10 minutes. (The unit will steam for about 10 minutes before switching to air fry for 10 minutes.)

Sheet Pan Chicken Sausage and Veggies

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Easy, simple and fast, this sheet pan chicken sausage and veggies bake is a delicious mix of seasoned, oven-roasted vegetables and sausage, with a little pasta tossed in to round out the meal.

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Ingredients

• 12 oz chicken smoked sausage, any flavor, cut in 1/2" slices
• 2 cups Brussels sprouts, trimmed & halved
• 2 cups sweet potato, peeled and cubed
• 1/2 cup bone broth
• 8 oz tube pasta
• 2 tsp Italian seasoning
• 1 TBSP butter

Instructions

1. Preheat the oven to 425°
2. Toss the sausage, Brussels sprouts and sweet potato cubes together with the bone broth, making sure all pieces are coated. You can also add some of the Italian seasoning if you like.
3. Spread the chicken sausage and veggies out on the sheet pan or roasting pan in a single layer. Bake in the oven for about 20 minutes, stirring halfway through the cooking time to ensure the veggies cook well on all sides.
4. While the chicken sausage and veggies cook, boil the pasta on the stove according to the package directions. Drain and toss with the butter.
5. When the sausage and veggies are done, toss together with the pasta and the Italian seasoning. Serve immediately.

Notes

Chicken Sausage and Veggies Air Fryer Recipe

You can make this recipe all in one pot in an air fryer with multi cooker functions and multi cooking levels, like the Ninja Speedi.

1. Place the pasta, butter, 2 cups water and 1 cup bone broth in the bottom of the cooking pot.

2. Place the cooking rack in the upper position and spread the sausage and veggies on the rack.

3. Use the STEAM & BAKE function or something similar to cook for about 20 minutes. Stir the pasta halfway through to make sure it stays submerged in the water.

4. Mix the sausage, veggies, pasta, and seasonings together and serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 479Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 98mgSodium: 338mgCarbohydrates: 44gFiber: 7gSugar: 8gProtein: 31g

Nutrition information is an approximation and may vary based on the specific ingredients and amounts used when preparing the recipe.

The post Easy Sheet Pan Chicken Sausage and Veggies appeared first on .

This post contains affiliate links which means if you click and buy, I may earn a commission at no cost to you. See my full policy for details.

Kitchen Gear

You don’t need much to prepare this cheesy taco casserole bake with tortillas. It’s just the usual kitchen gear, plus a multi cooker.

I made this easy taco casserole bake in the Ninja Foodi, like the one below. But you could make it in another multi cooker or make it on the stove in an oven-safe pot and bake in the oven if you don’t have a multi cooker.

Ninja Foodi Multi Cooker

12-in-1 Deluxe XL 8 qt. Pressure Cooker & Air Fryer that Steams, Slow Cooks, Sears, Sautés, Dehydrates & More

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Ingredients & Swaps

Here’s the list of ingredients I used in this taco casserole recipe, along with some suggestions for alternates.

Ingredients List

• 1 lb ground beef – ground chicken or turkey, or your favorite meat substitute also work
• Taco seasonings (recipe below) – you could also use a commercial taco seasoning
• 2 cans refried beans
• 4 large tortillas
• 1/2 cup enchilada sauce – could also try salsa or taco sauce
• 8 oz Mexican cheese blend – try queso fresco or cotija ( cut the amount in half for cotija)
• Toppings of choice – chopped green onions and black olives, shredded lettuce, sour cream or crema

How to Make a Layered Taco Casserole with Tortillas

Here are the general steps to make this recipe. See the recipe card below for the full instructions.

Step 1 Brown the ground beef with the taco seasonings in the multi cooker or on the stove top in an oven-safe pot. While the meat is cooking, spread some refried beans on each tortilla.

Step 2 Once the meat is done, leave about 1/4 it in the pot and scoop the rest out into a bowl. Lay one of the tortillas with beans on the meat in the pot. Continue layering with the remaining meat and tortillas.

Top with the enchilada sauce and bake on 300° for about 25 minutes.

Step 3 In the last 5 minutes of baking, top the casserole with the cheese and bake the remaining time.

Step 4 Once the taco casserole is done, serve each slice with your favorite toppings and a side of shredded lettuce.

Layered Taco Casserole with Tortillas

Yield: 8

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 30 minutes

This layered taco casserole with tortillas, beans, and taco meat is easy, cheesy and takes only about 15 minutes prep time! Add your favorite taco toppings like taco sauce, sour cream, sliced green onions and black olives, and shredded lettuce.

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Ingredients

• 1 lb. lean ground beef
• 2 cans refried beans
• 4 large tortillas
• 1/2 cup red enchilada sauce
• 8 oz shredded Mexican cheese

Taco Seasoning

• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp oregano

Toppings

• shredded lettuce
• sliced green onions
• sliced black olives
• taco sauce
• sour cream

Instructions

1. (If baking in the oven, preheat it to 350°.) In the Ninja Foodi cooking pot or an oven-safe dutch oven pot on the stovetop, cook the ground beef until done.
2. Mix the taco seasoning together while the meat is cooking. Also spread a half can of refried beans on each tortilla.
3. When the meat is done, add the taco seasoning and about 1/4-1/2 water if you like. Stir until well combined. If needed, cook a few more minutes until the water has been absorbed.
4. Scoop about 3/4 of the meat mixture out of the cooking pot and set aside in a bowl. Evenly spread out the remaining meat to cover the bottom.
5. Place a bean-topped tortilla on the meat in the cooking pot, then spread 1/3 of the remaining meat mixture on top. Repeat two more times, adding the last tortilla with beans to the top. Pour the enchilada sauce over everything.
6. Bake at 300° in the Ninja Foodi or 350° in the oven about 20-25 minutes until heated through. Top with the shredded cheese and bake another 5 minutes.
7. Serve each piece with your favorite taco toppings.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 430Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 78mgSodium: 1134mgCarbohydrates: 32gFiber: 6gSugar: 2gProtein: 31g

Nutrition information is an approximation and may vary based on the specific ingredients and amounts used when preparing the recipe.

The post Easy, Cheesy Layered Taco Casserole with Tortillas appeared first on .

Bonus: most of these recipes freeze well, so these summer ground beef dinner ideas are the perfect way to use up your warm weather vegetable harvest. No more leaving piles of veggies on your neighbors’ porches!

Save These Summer Ground Beef Dinner Recipes to Your Favorite Board for Later

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Save these easy, healthy vegetarian recipes to your favorite board for later!

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