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
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
