Italian Zucchini Casserole - cooking recipe

Ingredients

5 c. thinly sliced, unpeeled zucchini
3/4 c. chopped onion
1/2 c. butter
1/2 tsp. salt
1/2 tsp. pepper
1 (8 oz.) pkg. shredded Mozzarella cheese
3 Tbsp. Dijon mustard
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 eggs
1 (8 oz.) can Pillsbury crescent rolls

Preparation

Cook zucchini and onion in butter for 10 minutes.
Blend eggs and cheese; add seasonings.
Stir into vegetables.
Separate dough into 8 triangles.
Place into an ungreased 9 x 13-inch dish, pressing over bottom and up sides.
Spread dough with Dijon mustard.
Pour vegetable mixture into crust and bake in a preheated 375\u00b0 oven for 20 minutes.