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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This dish is a great way to use up end-of-season squash, even when everyone says they can't possibly look at another zucchini. It's simple yet tasty.Fran Sawlaw, Paris, Illinois Ingredients:
5 small zucchini, cut into 1/4-inch slice (about 4 cups) |
1 large onion, chopped |
1/2 cup butter |
1 pound johnsonville® mild ground italian sausage, cooked and drained |
2 teaspoons minced fresh parsley |
1/2 teaspoon pepper |
1/4 teaspoon garlic powder |
1/4 teaspoon dried basil |
1/4 teaspoon dried oregano |
2 eggs |
2 cups (8 ounces) shredded mozzarella cheese |
1 tube (8 ounces) refrigerated crescent rolls |
2 tablespoons prepared mustard |
Directions:
1. In a large skillet, saute the zucchini and onion in butter. Stir in the sausage, parsley and seasonings. In a large bowl, combine the eggs, cheese and sausage mixture.
2. Unroll crescent roll dough and place in a greased 13-in. x 9-in. baking dish. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Brush with mustard. Spoon sausage mixture over crust. Bake, uncovered, at 375° for 18-20 minutes or until crust is golden brown. Yield: 6-8 servings.
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