Zucchinis are plentiful at this time of year and we are always looking for a good way to use them up. This recipe makes a great snack or main meal. Serve it with a salad and it makes a great light summer meal. Enjoy!
ZUCCHINI DEEP DISH
1 package refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups zucchini, thinly sliced
6 tablespoons butter
1 cup onion, coarsely chopped
2 tablespoons parsley minced
1/4 teaspoon salt
1 clove garlic, minced
1/2 teaspoon black pepper
1/4 teaspoon basil
1/2 teaspoon oregano
2 eggs beaten
2 cups mozzarella, shredded
Preheat oven to 375 degrees. Press the crescent rolls into a jelly pan to form a crust. Spread the Dijon over the crescent crust. Melt butter in a saute pan. Saute zucchini, onion and seasonings until tender, about 10 minutes. Whisk eggs in a large bowl; add cheese and sauteed vegetables, tossing lightly to combine. Pour mixture over the crust. Bake 20-25 minutes. Cut into wedges to serve. This dish can be served warm or at room temperature. ENJOY!
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