Zucchini Mustard Pie
- 4 c. sliced unpeeled zucchini*
- 1 c. chopped onion
- 1/2 c. butter
- 2 Tbsp. parsley flakes
- 1/4 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. sweet basil leaves
- 1/4 tsp. oregano leaves
- 2 eggs, beaten well
- 8 oz. shredded Mozzarella
- 1 (8 oz.) can crescent rolls
- 4 tsp. Dijon or hot dog mustard
- Cook zucchini and onion in butter until tender (estimated 10 minutes). Stir in parsley and seasonings. Blend eggs and cheese in a large bowl. Stir in zucchini mixture. Separate rolls into 8 triangles. Press onto bottom and sides of 8 x 12 baking dish to form a crust. Spread mustard all over crust. Pour zucchini mixture into crust. Bake at 375u0b0 for 20 minutes (until knife inserted in center comes out clean). Let cool 10 minutes. Cut into wedges to serve.
zucchini, onion, butter, parsley flakes, salt, pepper, garlic powder, sweet basil, oregano leaves, eggs, shredded mozzarella, crescent rolls
Taken from www.cookbooks.com/Recipe-Details.aspx?id=9897 (may not work)