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Categories:
zucchini onion margarine salt basil oregano garlic powder basil black pepper parsley flakes eggs Muenster refrigerator crescent rolls regular mustard
Viewed: 8 - Published at: 6 months agoIngredients
- 4 c. thinly sliced zucchini
- 1 c. chopped onion
- 1/2 c. margarine
- 1/2 tsp. salt
- 1/2 tsp. basil
- 1/4 tsp. oregano
- 1/4 tsp. garlic powder
- 1/4 tsp. basil
- 1/2 tsp. black pepper
- 2 Tbsp. parsley flakes
- 2 eggs, well beaten
- 2 c. shredded Muenster or Mozzarella cheese or both
- 1 (8 oz.) can refrigerator crescent rolls
- 2 tsp. Dijon or regular mustard
Method
- In 10-inch skillet, cook onion and zucchini in margarine until tender, about 10 minutes.
- Stir in seasonings.
- In a large bowl, blend eggs and cheese.
- Stir in vegetable mixture.
- Separate dough in 8 triangles and place in ungreased 10-inch pie plate.
- Press over bottom and up sides to form crust.
- Spread crust with mustard.
- Pour vegetable mixture over crust.
- Bake at 375° for 18 or 20 minutes.
