1 can crescent rolls
2 tsp. Dijon mustard
1 stick margarine
4 c. sliced zucchini
1 c. chopped onion
2 Tbsp. parsley
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. salt
2 c. Mozzarella cheese, grated
Spread crescent rolls into a large pie plate and spread
with Dijon mustard. Melt margarine and add all ingredients
except eggs and cheese. Cook until vegetables are tender.
Beat eggs and add the cheese; mix. Add to cooked mixture and
pour into crust. Bake at 375 degrees for 20 to 30 minutes.
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