- 4 cups [1 L] really thin zucchini thinly slices
- 1 cup [250 mL] chopped onions
- 1/2 cup [115 g] butter
- 2 tablespoons [30 mL] freshly chopped parsley
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] black pepper
- 1/4 teaspoon [1 mL] basil
- 1/4 teaspoon [1 mL] garlic powder
- 1/4 teaspoon [1 mL] oregano
- 2 eggs, well beaten
- 8 ounces [227 g] grated Mozzarella cheese
- 2 teaspoons [10 mL] Dijon mustard
- 2 [8-ounce / 227-g each] boxes crescent dough
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- Into a large frypan, soften together zucchini slices and chopped onions into melted butter.
- Stir in freshly chopped parsley, salt, black pepper, basil, galic powder and oregano.
- Into a large bowl, beat together beaten eggs and grated Mozzarella cheese before mixing in vegetables mixture.
- Preheat oven to 375°F [190°C].
- Divide crescent dough into sections; cover bottom and sides of a 9 x 13-inch [23 x 33-cm] ungreased glass dish with dough.
- Evenly coat dough with Dijon mustard; evenly top with vegetables mixture.
- Bake into preheated oven for 20 to 23 minutes.
- Leave to cool 10 to 15 minutes, cut in small bite size squares, and serve.
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