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Ingredients
- 1/4 c. butter
- 4 c. thinly sliced zucchini
- 1 c. coarsely chopped onion
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 2 eggs well beaten
- 1 pkg 8 oz shredded mozzarella cheese
- 1 tube 8 oz refrigerated crescent rolls
- 2 TBS yellow mustard
Details
Servings 10
Level of difficulty Easy
Preparation time 15mins
Cooking time 20mins
Cost Budget Friendly
Preparation
Step 1
Preheat oven to 375. Heat butter in skillet over medium heat, cook and stir zucchini and onion til tender, about 10 minutes. Add salt, pepper, garlic powder, basil and oregano. Stir to coat. Cool for 5 minutes.
Step 2
Whisk eggs and mozarella together in a bowl. Stir zucchini mixture into egg mixture. Separate crescent dough into 2 rectangles and gently press seams together. Place in a 9x13 baking dish and press into bottom and slightly up sides of dish to form a crust. Spread mustard on crust and pour zucchini-egg mixture into crust.
Step 3
Bake in preheated oven until set in the middle (test by inserting knife in middle. If it comes out clean it is done) and lightly browned, 18-20 minutes. Cool slightly before cutting into wedges or squares.
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