Recipe Details
Ingredients
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1/4cupbutter
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4cupsthinly sliced zucchini
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1cupcoarsely chopped onion
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1/2teaspoonsalt
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1/2teaspoonground black pepper
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1/2teaspoongarlic powder
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1/2teaspoondried basil
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1/2teaspoondried oregano
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2eggs, well beaten
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1(8 ounce) packageshredded mozzarella cheese
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1(8 ounce) tuberefrigerated crescent rolls
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2tablespoonsyellow mustard
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat.
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Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.
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Separate crescent dough into two rectangles and place into a 8×12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
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Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories271 | |
| % Daily Value * | |
| Total Fat 18g |
23% |
| Saturated Fat 8g |
42% |
| Cholesterol 80mg |
27% |
| Sodium 647mg |
28% |
| Total Carbohydrate 16g |
6% |
| Dietary Fiber 1g |
4% |
| Total Sugars 4g |
|
| Protein 12g |
23% |
| Vitamin C 11mg |
13% |
| Calcium 247mg |
19% |
| Iron 1mg |
8% |
| Potassium 233mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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