1 8 oz. tube refrigerated crescent rolls
2 tsp. Dijon mustard
1 cup chopped onion
2 eggs lightly beaten
1 cup shredded mozzarella cheese
1 cup shredded colby monterey jack cheese
4 cups sliced zucchini
6 T. cubed butter
2 T. dried parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried basil
1/2 tsp. dried oregano
Separate crescent dough into eight triangles. Place in a greased 9 inch deep dish pie plate with two points toward the center. Press dough onto the bottom and up the sides. of plate to form a crust; seal seams. Spread with mustard. In a large skillet, saute` zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust. Bake at 375 for 20-25 minutes or until knife inserted near center comes out clean. Cover edges loosely with foil if crust browns to quickly. Makes approx. 6 servings.
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