Raye's Mustard

A great bake for any occasion! 
  • 6 C sliced unpeeled zucchini
  • 1 large chopped onion
  • 1/2 C margarine
  • 2 T parsley flakes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1 tsp Italian seasoning
  • 2 eggs, well beaten
  • 1 C shredded Monterey Jack cheese
  • 1 C shredded Mozzarella cheese
  • Crust:
  • 1 1/2 can (8 oz size) Crescent dinner rolls
  • 2 T Raye’s Sweet & Spicy Mustard (link opens in a new window)
Preheat oven to 375°. In large skillet cook zucchini and onion in margarine until tender, approx 15 minutes. Stir in seasonings. In large bowl blend eggs and cheeses. Stir in vegetable mixture. For crust: Separate dough by rolling out 1 1/2 can crescent dinner rolls. Place dough in ungreased 9 1/2 in. x 13 1/2 in. baking dish. Spread crust with mustard. Pour vegetable mixture evenly onto crust. Bake for 18-22 minutes, or until knife inserted into middle comes out clean. Let stand 8-10 minutes before serving. Cut into squares, serve hot. This is great!! Serves 6-8
Thanks to Sue McIver, Baileyville, ME for the submission!

Raye's Featured on Martha Stewart's "Martha's Finds"

 Featured on Martha's Finds: "One of Martha's favorite local businesses, Raye's Mustard Mill offers gourmet mustard that is cold ground and barrel aged the old-fashioned way." See the video

Yankee Magazine

November/December 2013 issue - “Editor’s Choice Food Awards” winner. Raye’s Mustard has been chosen as one of 30 brands across New England, the best within a number of food categories....

Yankee Magazine

November 6, 2013, Newsletter #24 - 2013 Holiday Food Guide Honors Maine's Finest Condiments.