Zucchini Bake

1 (8 oz.) can refrigerated crescent rolls
2 Tbsp. butter
1 small onion, chopped (approx. 1 c.)
4 c. chopped zucchini (approx. 4 small)
3 eggs
1 Tbsp. dried basil
1 Tbsp. dried oregano
1 Tbsp. dried mustard
1 tsp. salt
¼ tsp. pepper
8 oz. shredded mozzarella cheese

  1. Press crescent roll dough into a greased 8x8 inch pan.
  2. Melt butter in a medium skillet; add chopped onion and chopped zucchini and saute over medium heat 5 minutes (until tender-crisp).
  3. In a medium mixing bowl, beat eggs and then stir in spices.
  4. Add a small amount of onion/zucchini mixture to eggs to temper them; then add remainder of mixture and stir together.
  5. Stir in shredded mozzarella.
  6. Pour mixture into unbaked crust; bake at 400 degrees for 25-30 min.

Original Recipes visit: Zucchini Bake @ lemontreedwelling.com

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