Ingredients:

1 8 oz. can refrigerate crescent rolls

2 tbsp. butter

1 small onion chopped (approx. 1 c.)

4 c. chopped zucchini approx. 4 small

3 eggs

1 tbsp. dried basil

1 tbsp. dried oregano

1 tbsp. dried mustard

1/2 tsp. salt

1/4 tsp. pepper

8 oz. shredded mozzarella cheese

Directions:

1. Press crescent roll dough into a greased 8x8 inch pan.

2. Melt butter in a medium skillet; add chopped onion and chopped zucchini and sauté over medium heat 5 minutes (until tender-crisp).

3. In a medium mixing bowl, beat eggs and then stir in spices.

4. Add a small amount of onion/zucchini mixture to eggs to temper them; then add remainder of mixture and stir together.

5. Stir in shredded mozzarella.

6. Pour mixture into unbaked crust; bake at 400 degrees for 25-30 min.

Bon Appetit!