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Categories:
zucchini onion margarine parsley salt black pepper garlic powder sweet basil oregano leaves eggs cheese dinner rolls mustard
Viewed: 29 - Published at: 3 years agoIngredients
- 4 c. zucchini, unpeeled, thinly sliced
- 1 c. onion, chopped
- 1/2 c. margarine
- 1/2 c. parsley, chopped
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. sweet basil leaves
- 1/4 tsp. oregano leaves
- 2 eggs, well beaten
- 2 c. cheese, shredded (Mozzarella or Muenster)
- 8 oz. can refrigerated dinner rolls
- 2 tsp. Dijon mustard
Method
- In skillet, cook zucchini and onion in margarine until tender. Stir in parsley and seasonings.
- In large bowl, blend eggs and cheese; stir into vegetable mixture.
- Separate dinner roll dough into 8 triangles and place in 10 x 8-inch baking dish, pressing dough over bottom and sides to form a crust.
- Spread crust with mustard.
- Pour vegetable mixture into crust.
- Bake at 375° for 18 to 20 minutes or until knife inserted comes out clean.
- If crust becomes too brown, cover with foil during last 10 minutes.
- Cut into wedges.
- Serve hot.
