Italian Zucchini Casserole, My Way

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 tablespoon olive oil (if necessary)
• 1 cup diced onion
• 3 minced garlic cloves
• 7 cups zucchini, sliced (i've also used a mixture of zucchini and spinach)
• 1 tablespoon parsley, dried
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 2 eggs, beaten
• 1 1/2 cups monterey jack cheese, grated (or whatever you have on hand)
• 1 tablespoon parmesan cheese
• 1 (8 ounce) can refrigerated crescent dinner rolls
• 4 teaspoons mustard

Recipe

• 1 pre heat the oven to 350.
• 2 heat a large non stick skillet and melt you butter over a medium heat.
• 3 add garlic, onion and zucchini and cook until tender.
• 4 add salt, pepper, parsley, basil and oregano.
• 5 mix well and set aside to cool.
• 6 mix the beaten eggs and the grated cheese until combined.
• 7 add your cooled veggies to your cheese and egg mixture.
• 8 separate your crescent rolls out into 4 strips, so there should be two triangles to each strip.
• 9 lay them in a greased 9x13 baking dish lengthwise and they should just about meet up with the walls of the baking dish and almost cover your entire baking dish.
• 10 spread the rolls out by working it with your fingers to seal up the seams and for the dough to come to the side of the pan.
• 11 spread mustard evenly over the dough.
• 12 pour your egg and veggie mixture into your pan evenly.
• 13 sprinkle with 1 t. parmesan cheese.