Vegetable Crepes - cooking recipe

Ingredients

14 cooked crepes (See All Purpose Dinner Crepes Batter)
2 cups zucchini, chopped into 1/2-inch cubes
1 (10 ounce) package frozen peas, thawed
1/2 cup celery, chopped
1/4 cup sweet onion, chopped
1/2 cup fresh mushrooms, sliced
1/4 cup butter (or margarine)
salt & pepper
1/4 teaspoon oregano, dried
2 garlic cloves, minced
1/4 cup parmesan cheese, grated

Preparation

Saute the zucchini, peas, celery, mushrooms, garlic and onion in the butter for 5-9 minutes.
Cover the pan for the last couple of minutes cooking time.
Stir in the oregano.
Fill the crepes and fold over placing them in a shallow baking dish, side by side. Sprinkle with the cheese.
Bake in 350\u00b0F oven for 10-15 minutes.