Cook and stir 4 C thinly sliced zucchini and 1 C chopped onions in 1/4 to 1/2 C margarine for 10 minutes. Stir in 1/2 C chopped parsley (or 2 T parsley flakes), 1/2 t salt, 1/2 t pepper, 1/4 t garlic powder, 1/4 t basil, 1/4 t oregano leaves. Combine 2 beaten eggs and 8oz (2 C) shredded Mozzella Cheese (or shredded Muenster cheese). Stir in zucchini mixture.

Separate an 8oz can Pillsbury Crescent Dinner Rolls into 8 triangles. Place in an ungreased baking dish. Press over the bottom and up the sides to create to form a crust. Spread crust with 2 t mustard. Pour vegetable mixture into crust. Bake in preheated 375 oven for 18-20 minutes (or until the center is set). Cover crust with foil during last 10 minutes of baking. Let stand for 10 minutes before serving.

TIP: For 12X8 baking dish separate dough into 2 long triangles; press over bottom and 1" upsides to form crust.

Great side dish for a steak dinner!

Terri Derrick