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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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good for lunch....simple and good Ingredients:
4 cups sliced unpeeled zucchini |
1 cup chopped onion |
1/2 cup butter |
1/2 cup chopped fresh parsley or 2 tablespoons dried parsley |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/4 teaspoon garlic powder |
1/4 teaspoon basil |
1/4 teaspoon oregano |
2 eggs, well beaten |
8 ounces shredded mozzarella cheese |
8 ounces crescent rolls |
2 teaspoons mustard |
Directions:
1. heat oven to 375. in a skillet, zucchini, onion and parsley in butter, about 10 minutes, or until tender. stir in seasonings. in a large bowl, beat eggs and cheese. mix egg mixture with vegetable mixture. separate crescent roll dough into triangles. press dough into bottom and up sides of pie pan. spread mustard over dough. pour mixture into pie crust. bake at 375 for 18-20 minute let sit 10 minute before serving. cut int wedges. serve hot.
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