Italian Zucchini Crescent Casserole

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 5
• 3 tablespoons butter
• 1 cup diced onion
• 5 cups thinly sliced zucchini
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon ground oregano
• 3 eggs, beaten
• 1 cup shredded mozzarella cheese
• 1 cup shredded monterey jack cheese
• 1 can refrigerated crescent dinner roll
• 4 teaspoons mustard

Recipe

• 1 preheat oven to 375 degrees.
• 2 in large skillet melt your butter over medium/high heat.
• 3 add zucchini and onions and cook until tender.
• 4 remove from heat and stir in the parsley flakes, salt, pepper, garlic powder, basil and oregano.
• 5 mix well and set aside and let cool.
• 6 in a large bowl, add beaten eggs and shredded cheeses together.
• 7 stir in your cooled vegetables.
• 8 separate your pillsbury grands crescent rolls into 3 rectangles and place them in a greased 9 x 13 glass baking dish.
• 9 make sure you seal all the seams and spread the dough out enough to come up on the edges to form the side crust.
• 10 spread mustard evenly over the dough.
• 11 pour your egg and veggie mixture into your pan evenly.
• 12 bake at 375 degrees for 30 minutes.
• 13 take out and place foil strips around edges to prevent excessive browining.
• 14 place back in oven for about another 10 minutes or until inserted knife comes out clean.
• 15 let it cool for about 10 minutes before serving.