Zucchini Casserole

• 4 c. thin sliced unpeeled zucchini
• 1 c. chopped onion
• 1/4 c. margarine
• 1/2 c. chopped parsley
• 1/2 tsp. salt and pepper
• 1/4 tsp. garlic powder, basil and oregano
• 2 eggs, well beaten
• 8 oz. (2 c.) shredded Mozzarella
• 8 oz. can Pillsbury (or store brand) crescent rolls
• 2 Tbsp. mustard (or less, depending on preference)

1. Preheat oven to 375u0b0.
2. In a skillet, saute zucchini, onions and margarine.
3. Stir in parsley and seasonings.
4. In a bowl, mix eggs and cheese.
5. Stir in the cooked vegetable mixture.
6. Spread the crescent roll dough on an ungreased casserole dish (or 10-inch quich or pie pan) to form a crust on the bottom and sides.
7. Thinly spread mustard on this crust.
8. Pour in the zucchini mixture.
9. Bake 20 to 25 minutes.

thin, onion, margarine, parsley, salt, garlic powder, eggs, mozzarella, crescent rolls, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1080744 (may not work)