Post by grammydebbie on May 7, 2020 14:24:54 GMT -6
1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups sliced zucchini (I sliced it pretty thin and usually use two medium zucchini)
1 cup chopped or sliced onion
6 Tablespoons butter, cubed
2 eggs, lightly beaten
1 cup shredded mozzarella cheese
1 cup shredded Colby Jack or Cheddar cheese
2 Tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Separate crescent dough into eight triangles and place in a greased 9-inch deep dish pie plate with points toward center. Press dough together across the bottom and up the sides of the plate to form a crust. Spread with mustard.
In large skillet, sautee zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini/onion mixture. Pour into prepared crust.
Bake at 375 degrees for 20-25 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil if crust browns too quickly.
My notes: I usually forego the parsley, basil and oregano and instead just add a teaspoon of Italian seasoning. I often use double the amount of cheese called for.
2 teaspoons Dijon mustard
4 cups sliced zucchini (I sliced it pretty thin and usually use two medium zucchini)
1 cup chopped or sliced onion
6 Tablespoons butter, cubed
2 eggs, lightly beaten
1 cup shredded mozzarella cheese
1 cup shredded Colby Jack or Cheddar cheese
2 Tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Separate crescent dough into eight triangles and place in a greased 9-inch deep dish pie plate with points toward center. Press dough together across the bottom and up the sides of the plate to form a crust. Spread with mustard.
In large skillet, sautee zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini/onion mixture. Pour into prepared crust.
Bake at 375 degrees for 20-25 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil if crust browns too quickly.
My notes: I usually forego the parsley, basil and oregano and instead just add a teaspoon of Italian seasoning. I often use double the amount of cheese called for.
