Ingredients
8
8 servings
- •0.25 cup butter
- •4 cups thinly sliced zucchini
- •1 cup coarsely chopped onion
- •0.5 teaspoon salt
- •0.5 teaspoon ground black pepper
- •0.5 teaspoon garlic powder
- •0.5 teaspoon dried basil
- •0.5 teaspoon dried oregano
- •2 eggs, well beaten
- •1 (8 ounce) package shredded mozzarella cheese
- •1 (8 ounce) tube refrigerated crescent rolls
- •2 tablespoons yellow mustard
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat.
- Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.
- Separate crescent dough into two rectangles and place into a 8x12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
- Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.
Nutritional Facts
Per 8 servings
- Calories: 271
- Carbohydrate: 16g
- Fat: 18g
- Fiber: 1g
- Protein: 12g
- Sugar: 4g
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