Bake time: 20-30 minutes
Yields: 12 servings
4 cups raw zucchini, diced
1 1/2 cups butter
1 cup chopped onion
1/2 teaspoon each salt and pepper
1/4 teaspoon each oregano, garlic powder, basil
2 tablespoons dried parsley flakes
8 ounces shredded mozzarella cheese
2 eggs, beaten
1/2 cup parmesan cheese
1 1/2 cans crescent rolls
2 teaspoons yellow mustard
- Press crescent rolls into a pie plate and brush with mustard, set aside.
- Cook zucchini, onion, and all spices in butter until tender, remove from heat.
- Add eggs and cheeses.
- Pour zucchini mixture in pie plate, and bake uncovered for 20-30 minutes.
- Let stand 10 minutes before serving.