4 cups of thinly sliced zucchini

1 cup white onion, diced

2 tbsp butter

2 tbsp parsley

1/2 tsp salt

2 garlic cloves

1/2 tsp pepper

1/4 tsp basil

1/4 tsp oregano

2 eggs, well beaten

2 cups mozzarella cheese, shredded

8oz can pilsbury crescent roll

2 tbsp mustard

Prep time: 20 minutes

Cook time: 18-22 minutes


  1. Preheat oven to 375 degrees

  2. Place butter in pan and cook zucchini and onions on medium-low heat for 8 minutes

  3. Once onions are translucent, add spices to pan.

  4. In a large bowl, beat eggs and stir in cheese, mix well, then stir in zucchini and onions

  5. Separate dough in an ungreased 10" pie plate or 12x18" baking dish. Thinly spread dough evenly and firmly, press sides and perforations

  6. Spread mustard onto crust

  7. Pour zucchini mixture into crusted pie plate

  8. Place in oven and cook for 18-22 minutes or until crust is golden brown

  9. Let stand for 10 minutes