1 (8 ounce) can refrigerated crescent dinner rolls
2 tablespoons mustard
6 pieces bacon
3 cups zucchini, finely chopped
2 onions, chopped
3 eggs, beaten
8 ounces mozzarella cheese
2 tablespoons parsley
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/2 teaspoon dried basil
Unfold crescent rolls and place in pie plate, forming a crust. Spread
mustard on the bottom of the pie crust.
Cook bacon. Set aside. Saute onion and zucchini in bacon grease.
Meanwhile, in a large bowl, mix eggs, spices and cheese. Crumble bacon
and add to egg mixture. When zucchini is soft, add to egg mixture. Mix
well. Pour into prepared pie plate. Bake in preheated 375F oven for
25-30 minutes.
2 tablespoons mustard
6 pieces bacon
3 cups zucchini, finely chopped
2 onions, chopped
3 eggs, beaten
8 ounces mozzarella cheese
2 tablespoons parsley
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/2 teaspoon dried basil Unfold crescent rolls and place in pie plate, forming a crust. Spread
mustard on the bottom of the pie crust.
Cook bacon. Set aside. Saute onion and zucchini in bacon grease.
Meanwhile, in a large bowl, mix eggs, spices and cheese. Crumble bacon
and add to egg mixture. When zucchini is soft, add to egg mixture. Mix
well. Pour into prepared pie plate. Bake in preheated 375F oven for
25-30 minutes.