Zucchini Deep Dish
From Wendy Romagnoli
Crust: 1 8oz pakg refrigerated crescent roll dough
2tsp Dijon mustard
Filling: 2 small zucchini
4c. thinly sliced
1c. coarsely chopped onion
1/3c. margarine
2 TBSP parsley flakes
1/2tsp salt
1/4tsp garlic powder
1/2tsp black pepper
1/4tsp sweet basil
1/4tsp oregano
2 eggs, beaten
2c. shredded mozzarella
Preheat oven to 375F. Press crescent roll dough into 11” round baking dish to form a crust. Spread mustard over the crust. Thinly slice zucchini. Saute with the other ingredients (except cheese) until tender (about 10 minutes). Add cheese to beaten eggs in large bowl. Add cooked vegetables and mix well. Pour mixture over crust. Bake for 20-25 minutes. Cut into wedges and serve.