Italian Zucchini Bake

Ingredients

• 4 cups Zucchini
• 1 cup Onion
• 2 Tablespoons Parsley Flakes
• ½ teaspoons Salt
• ½ teaspoons Pepper
• ¼ teaspoons Garlic Powder
• ¼ teaspoons Basil
• ¼ teaspoons Oregano
• 3 whole Eggs
• 8 ounces, weight Shredded Cheese, Italian Blend Or Mozzarella
• 1-½ pound Italian Sausage, Browned And Drained
• 1 package Crescent Roll Dough
• 2 teaspoons Dijon Mustard
• 2 Tablespoons Butter

Preparation Instructions

Preheat oven to 375 F.

Thinly slice zucchini, leaving peel on.

Coarsely chop onion. (I prefer to use a sweet onion.)

In large skillet, melt butter.

Add zucchini and onion. Cook until tender, about 10 minutes.

Stir in parsley and other seasonings. (Dried herbs are used in this recipe, but you could certainly use fresh from your garden, adjusting the amount accordingly.)

In large bowl, beat eggs. Blend in cheese. Stir in veggie mixture. Add well-drained, browned sausage to this mixture.

Spread crescent roll out evenly on bottom of ungreased 9 x 13 inch dish. Press seams together, making a crust.

Spread mustard evenly on crust.

Add vegetable mixture to top the unbaked crust.

Bake 30 minutes or until knife inserted near center comes out clean.

Let stand 5-10 minutes before serving.