Ingredients
1 tube (8 ounces) refrigerated crescent rolls2 teaspoons Dijon mustard4 cups sliced zucchini1 cup chopped onion6 tablespoons butter, cubed2 large eggs, lightly beaten1 cup shredded part-skim mozzarella cheese1 cup shredded Colby-Monterey Jack cheese2 tablespoons dried parsley flakes1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon dried basil1/4 teaspoon dried oregano
Preparation
Separate crescent dough into 8 triangles and place in a greased 9-in. deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard.
In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust.
Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with foil if crust browns too quickly.
