Zucchini Casserole

This recipe comes from Pampered Chef. We have a lot of their products. This is baked in a Crescent Roll Crust.

Zucchini Casserole

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Deep Dish Oval Casserole Pan or a Rectangle.

Crust

1- 8 oz. tube of Pillsbury Original refrigerated Crescents.
2 tsp of Dijon Mustard

Filling:

4 Large Zucchinis, sliced thin using a Mandoline.
1 C Coarsely chopped Onion
2 TBS Butter
1 Clove of Garlic, minced
1/2 tsp Dry Italian Seasoning
1/4 tsp Salt
1/4 tsp Pepper
2 TBS chopped Fresh Parsley
2 Large Eggs
2 C Shredded Mozzarella Cheese

Unroll the Dough and separate into Triangles.
Arrange them evenly in the Pan, (points in the bottom, wide end going up the sides.)
Gently press the seams to create 1 piece.
Spread Mustard evenly over the bottom only.

In a Skillet on Medium High Heat:
Butter, until melted. Swirl evenly over the bottom.
Zucchini
Onion
Garlic
Seasoning
Salt
Pepper
Stir Gently to keep the Zucchini Slices Whole.
Cook 5 minutes.
Remove and gently Fold in Parsley.

In a Large Mixing Bowl:
Eggs
Whisk well.
Fold in Cheese.
Add:
Zucchini Mixture.
Fold gently to combine.

Spoon evenly over the Dough.

Bake 30 minutes.
Center should be set and the Crust should be Golden Brown.
Serve immediately.

Enjoy!
Peace in the Kitchen!