Zucchini Casserole - cooking recipe

Ingredients

4 c. thin sliced unpeeled zucchini
1 c. chopped onion
1/4 c. margarine
1/2 c. chopped parsley
1/2 tsp. salt and pepper
1/4 tsp. garlic powder, basil and oregano
2 eggs, well beaten
8 oz. (2 c.) shredded Mozzarella
8 oz. can Pillsbury (or store brand) crescent rolls
2 Tbsp. mustard (or less, depending on preference)

Preparation

Preheat oven to 375\u00b0.
In a skillet, saute zucchini, onions and margarine.
Stir in parsley and seasonings.
In a bowl, mix eggs and cheese.
Stir in the cooked vegetable mixture.
Spread the crescent roll dough on an ungreased casserole dish (or 10-inch quich or pie pan) to form a crust on the bottom and sides.
Thinly spread mustard on this crust.
Pour in the zucchini mixture.
Bake 20 to 25 minutes.