Ingredients
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4 cups zucchini, thinly sliced
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1 cup onion, chopped
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1/4-1/2 cup butter
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2 eggs, beaten
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1/4 teaspoon dried oregano
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1/4 teaspoon dried basil
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1/4 teaspoon pepper
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1/4 teaspoon garlic powder
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1 teaspoon salt
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1 cup mozzarella cheese, grated
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8 ounces refrigerated crescent dinner rolls, seperated
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2 teaspoons mustard
Instructions
- Saute zucchini and onion in butter for 10 minutes, remove from heat and set aside.
- Whisk the next 8 ingredients together, stir in mozzerealla cheese.
- Fold in zucchini mixture, set aside.
- Line the bottom and sides of an ungreased 10" pie pan with crescent rolls, pinch seams to seal. Brush with musterd:pour egg and zucchini mixture into crust.
- Bake at 350 degrees until set, about 17-20 minute Cover crust edging with aluminum foil during last 10 min of baking.
- note- You may use fresh seasonings, just adapt to measurements, 1/2 t dried oregano = 1 tsp fresh oregano.