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Category: Zucchini
Prep Time: Cook Time: Total Time:
4 cups zucchini, thinly sliced
1 cup onion, chopped
1/2 cup butter
2 tbsp parsley, chopped
1/2 tsp salt and black pepper
1/4 tsp basil, garlic powder and oregano
2 eggs, well beaten
8 oz mozzarella cheese, grated
2 tsp Dijon mustard
1 1/2 cans (8 oz) refrigerated crescent rolls
In a large skillet, cook zucchini and onion in butter until tender. Stir in parsley and seasonings.
In a large bowl, blend eggs and cheese. Stir into vegetable mixture. Preheat oven to 375.
Separate dough into sections and press over bottom and up the sides of an ungreased 13x9 inch baking pan. Spread this inch crust inch with mustard.
Pour veggie mixture evenly over the dough. Bake for 20 –23 minutes. Let sit in dish for 15 minutes before cutting into squares to serve.
ZUCCHINI ZIPS
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Category: Zucchini
Prep Time: Cook Time: Total Time:
4 cups zucchini, thinly sliced
1 cup onion, chopped
1/2 cup butter
2 tbsp parsley, chopped
1/2 tsp salt and black pepper
1/4 tsp basil, garlic powder and oregano
2 eggs, well beaten
8 oz mozzarella cheese, grated
2 tsp Dijon mustard
1 1/2 cans (8 oz) refrigerated crescent rolls
In a large skillet, cook zucchini and onion in butter until tender. Stir in parsley and seasonings.
In a large bowl, blend eggs and cheese. Stir into vegetable mixture. Preheat oven to 375.
Separate dough into sections and press over bottom and up the sides of an ungreased 13x9 inch baking pan. Spread this inch crust inch with mustard.
Pour veggie mixture evenly over the dough. Bake for 20 –23 minutes. Let sit in dish for 15 minutes before cutting into squares to serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.