Ingredients
1 tube (8 ounces) refrigerated crescent rolls2 teaspoons prepared mustard6 bacon strips, diced3 cups thinly sliced zucchini (about 1-1/4 pounds)1 medium onion, chopped2 large eggs, lightly beaten2 cups part-skim shredded mozzarella cheese2 tablespoons dried parsley flakes1/2 teaspoon pepper1/4 teaspoon garlic powder1/4 teaspoon dried oregano1/4 teaspoon dried basil
Preparation
Separate crescent dough into eight triangles; place in a greased 10-in. pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal perforations. Spread with mustard.
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute zucchini and onion in drippings until tender. In a large bowl, combine the eggs, cheese, seasonings, bacon and zucchini mixture. Pour into crust.
Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with a foil if pastry browns too quickly.
