Ingredients
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4 cups zucchini (can mix the squash if desired) or 4 cups yellow squash, chopped into cubes (can mix the squash if desired)
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1 medium onion, chopped
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1/2-1 cup butter
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1 teaspoon oregano
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1 teaspoon basil
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salt and pepper
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2 eggs, beaten
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2 cups mozzarella cheese, shredded
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1 (8 ounce) package crescent rolls
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1 tablespoon Dijon mustard
Instructions
- Melt butter in skillet. Add squash, onions, salt and pepper, and spices. Cook until tender.
- In a small bowl mix together the eggs and the cheese; add to the squash mixture.
- Line one 10 inch pie pan or a square pan with the rolled out cresent rolls. Spread 1 tablespoon of dijon mustard on the crust. Pour the squash mixture into the pan.
- Bake at 350 degrees for 30 minutes.