From the kitchen of Maeda Krizmencic
Good for parties/potlucks, Travels well, Vegetarian
4 cups raw zucchini, diced
1 1/2 cups butter
1 cup chopped onion
1/2 teaspoon each salt and pepper
1/4 teaspoon each oregano, garlic powder, basil
2 tablespoons dried parsley flakes
8 ounces shredded mozzarella cheese
2 eggs, beaten
1/2 cup parmesan cheese
1 1/2 cans crescent rolls
2 teaspoons yellow mustard
Press crescent rolls into a pie plate and brush with mustard, set aside.
Cook zucchini, onion, and all spices in butter until tender, remove from heat.
Add eggs and cheeses.
Pour zucchini mixture in pie plate, and bake uncovered for 20-30 minutes.
Let stand 10 minutes before serving.
This is very easy to make and is so yummy! Everyone loved it!