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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Family favorite - you can add many other veggies to your liking. Ingredients:
4 cups zucchini, thinly sliced |
1 cup onion, chopped |
1/4 cup margarine |
2 tablespoons parsley flakes |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon garlic powder |
1/4 teaspoon basil |
1/4 teaspoon oregano |
2 eggs |
2 cups mozzarella cheese |
2 medium tomatoes, chopped |
mushroom |
1 (8 ounce) package pillsbury refrigerated crescent dinner rolls |
Directions:
1. Line a 9/13 pan with the crescent roll mixture (press this out to the edges of the pan).
2. Pre-heat the oven to 350 degrees Farenheit.
3. Saute zucchini, onion and margarine for about 10 minutes on medium-high heat, or until the zucchini is tender.
4. Add the parsely flakes, salt, pepper, garlic powder, basil, oregano, eggs, mozzarella, tomatoes and mushrooms (if desired) to the saute pan.
5. Once mixed and the cheese has melted put the mixture into the prepared pan.
6. Cook in pre-heated oven until the pie crust is golden brown (approximately 20 minutes).
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