Recipe by Jeanette G
I've had this recipe in my possesion for over a year and really wasn't too sure if I would ever make it because I really don't care for zucchini. I could kick myself for waiting so long. If you are looking for a dinner recipe that will knock your socks off...look no further.
Top Review by Darkhunter
This is a great recipe. My sister, the vegetable queen, says this is better than any quiche I have prepared. Refrigerates well, and is just as good cold the next day. The only thing I changed was to use more mustard on the dough.
- 44.37 ml butter
- 236.59 ml diced onion
- 1182.95 ml thinly sliced zucchini
- 29.58 ml dried parsley flakes
- 2.46 ml salt
- 2.46 ml pepper
- 2.46 ml garlic powder
- 2.46 ml dried basil leaves
- 2.46 ml ground oregano
- 3 eggs, beaten
- 236.59 ml shredded mozzarella cheese
- 236.59 ml shredded monterey jack cheese
- 1 can refrigerated crescent dinner roll
- 19.71 ml mustard
Directions See How It's Made
- Preheat oven to 375 degrees.
- In large skillet melt your butter over medium/high heat.
- Add zucchini and onions and cook until tender.
- Remove from heat and stir in the parsley flakes, salt, pepper, garlic powder, basil and oregano.
- Mix well and set aside and let cool.
- In a large bowl, add beaten eggs and shredded cheeses together.
- Stir in your cooled vegetables.
- Separate your Pillsbury GRANDS Crescent Rolls into 3 rectangles and place them in a greased 9 X 13 glass baking dish.
- Make sure you seal all the seams and spread the dough out enough to come up on the edges to form the side crust.
- Spread mustard evenly over the dough.
- Pour your egg and veggie mixture into your pan evenly.
- Bake at 375 degrees for 30 minutes.
- Take out and place foil strips around edges to prevent excessive browining.
- Place back in oven for about another 10 minutes or until inserted knife comes out clean.
- Let it cool for about 10 minutes before serving.