Ingredients
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3 tablespoons butter
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1 cup diced onion
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5 cups thinly sliced zucchini
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2 tablespoons dried parsley flakes
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/2 teaspoon garlic powder
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1/2 teaspoon dried basil leaves
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1/2 teaspoon ground oregano
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3 eggs, beaten
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1 cup shredded mozzarella cheese
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1 cup shredded monterey jack cheese
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4 teaspoons mustard
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1 can refrigerated crescent dinner roll
Instructions
- Preheat oven to 375 degrees.
- In large skillet melt your butter over medium/high heat.
- Add zucchini and onions and cook until tender.
- Remove from heat and stir in the parsley flakes, salt, pepper, garlic powder, basil and oregano.
- Mix well and set aside and let cool.
- In a large bowl, add beaten eggs and shredded cheeses together.
- Stir in your cooled vegetables.
- Separate your Pillsbury GRANDS Crescent Rolls into 3 rectangles and place them in a greased 9 X 13 glass baking dish.
- Make sure you seal all the seams and spread the dough out enough to come up on the edges to form the side crust.
- Spread mustard evenly over the dough.
- Pour your egg and veggie mixture into your pan evenly.
- Bake at 375 degrees for 30 minutes.
- Take out and place foil strips around edges to prevent excessive browining.
- Place back in oven for about another 10 minutes or until inserted knife comes out clean.
- Let it cool for about 10 minutes before serving.