4 Cups thinly sliced zucchini 1 Cup chopped onion 1/4 Cup butter 1/2 cup chopped parsley 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon garlic powder 1/4 teaspoon basil 1/4 teaspoon oregano 2 eggs 8 oz. shredded mozzarella cheese 8 oz can crescent rolls Horseradish mustard
Stir zucchini, onion, and butter together and cook for 10 mins.
Add parsley, salt, pepper, garlic powder, basil, oregano, eggs, and mozzarella cheese.
Separate 8 oz can of refrigerator Quick Crescent Rolls.
Press rolls into 10″ pie pan to form crust.
Coat bottom of crust with horseradish mustard.
Pour zucchini mixture into crust.
Bake at 375 for 18-20 mins.
Let stand 10 mins before serving.
Compliments of Farms View Roadstand