Pesto, Spinach, and Ricotta Crescent Rolls – C
Baked Parmesan Zucchini
  • Classic
  • meatless
Pesto, Spinach, and Ricotta Crescent Rolls – C
Baked Parmesan Zucchini
  • Classic
  • meatless
Servings:

Ingredients

Prep
  • 3 T pesto
  • 1 C baby spinach
  • 1 1/2 C ricotta cheese
  • 1 C mozzarella cheese
  • salt and pepper to taste
  • 12 large refrigerated crescent rolls large/jumbo size
  • 2 zucchini
  • 1/2 C grated Parmesan
  • 2 T olive oil
On Cooking Day
  • none

Instructions

To Assemble
  1. Mix first 5 ingredients together in large bowl.
  2. Unroll crescent rolls and spoon mixture evenly over each roll.
  3. Roll up and store in container with lid.
  4. Slice zucchini. Add to large large zipper bag with remaining ingredients. Zip to seal and toss to mix.
To Cook
  1. Bake zucchini and crescent rolls on separate sheet pans lined with foil and sprayed with non stick spray at 375 for 15-20 minutes (or until bottoms of crescent rolls are golden brown).

Ingredients

Prep
  • 3 T pesto
  • 1 C baby spinach
  • 1 1/2 C ricotta cheese
  • 1 C mozzarella cheese
  • salt and pepper to taste
  • 12 large refrigerated crescent rolls large/jumbo size
  • 2 zucchini
  • 1/2 C grated Parmesan
  • 2 T olive oil
On Cooking Day
  • none

Instructions

To Assemble
  1. Mix first 5 ingredients together in large bowl.
  2. Unroll crescent rolls and spoon mixture evenly over each roll.
  3. Roll up and store in container with lid.
  4. Slice zucchini. Add to large large zipper bag with remaining ingredients. Zip to seal and toss to mix.
To Cook
  1. Bake zucchini and crescent rolls on separate sheet pans lined with foil and sprayed with non stick spray at 375 for 15-20 minutes (or until bottoms of crescent rolls are golden brown).

Cook on day 1 or day 2.
©5dinners1hour llc 2026