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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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After visiting our parents in the country one time, we came home laden with boxes of fresh vegetables. I shared them with a neighbor, who in turn shared this recipe with me. It has become one of our favorites—both to look at and to taste. Ingredients:
4 cups sliced zucchini |
1 cup chopped onion |
1/4 cup butter, cubed |
2 eggs, lightly beaten |
2 cups (8 ounces) shredded mozzarella cheese |
1/2 cup minced fresh parsley or 2 tablespoons dried parsley flakes |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon garlic powder |
1/4 teaspoon dried basil |
1 tube (8 ounces) refrigerated crescent rolls |
2 teaspoons prepared mustard |
Directions:
1. In a skillet, saute zucchini and onion in butter until tender, about 10 minutes. Remove from the heat; cool slightly. Stir in eggs, cheese, parsley, salt, pepper, garlic powder and basil. Separate the crescent rolls and press into a greased 10-in. pie plate to form a crust. Brush crust with mustard. Spoon zucchini mixture into crust. Bake at 375° for 10 minutes. Cover loosely with foil to prevent excess browning. Bake another 10 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 8 servings.
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