Ingredients
5 small zucchini, cut into 1/4-inch slice (about 4 cups)1 large onion, chopped1/2 cup butter1 pound bulk Italian sausage, cooked and drained2 teaspoons minced fresh parsley1/2 teaspoon pepper1/4 teaspoon garlic powder1/4 teaspoon dried basil1/4 teaspoon dried oregano2 large eggs2 cups shredded mozzarella cheese1 tube (8 ounces) refrigerated crescent rolls2 tablespoons prepared mustard
Preparation
In a large skillet, saute the zucchini and onion in butter. Stir in the sausage, parsley and seasonings. In a large bowl, combine the eggs, cheese and sausage mixture.
Unroll crescent roll dough and place in a greased 13x9-in. baking dish. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Brush with mustard. Spoon sausage mixture over crust. Bake, uncovered, at 375° for 18-20 minutes or until crust is golden brown.
