Monday, August 17, 2009

Zucchini Cheese Roll Ups


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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