Category
Casseroles
Servings
6
Prep Time
10 minutes
Cook Time
30 minutes
Prepare this recipe with the bumper crop of zucchini. It also makes delicious leftovers. Enjoy!
Ingredients
1 (8 oz.) can refrigerated crescent rolls
2 Tbsp. butter
1 small onion, chopped (approx. 1 cup)
4 cups chopped zucchini
3 farm grown eggs
1 Tbsp. fresh basil
1 Tbsp. fresh oregano
1 Tbsp. dried mustard
1/2 tsp. salt
1/4 tsp. pepper
8 oz. shredded mozzarella cheese
Directions
Press crescent roll dough into a greased 8 x 8 inch pan.
Melt butter in a medium skillet; add chopped onion and chopped zucchini and saute over medium heat for 5 minutes (until tender-crisp).
In a medium mixing bowl, beat eggs and then stir in spices.
Add a small amount of onion/zucchini mixture to eggs to temper them; then add remainder of mixture and stir together.
Stir in shredded mozzarella.
Pour mixture into unbaked crust; bake at 400 degrees for 25-30 min.