Zucchini Casserole (2)

4 cups grated zucchinis
1 cup chopped onion
1/2 cup margarine
1/2 cup fresh parsley
1/2 tsp salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano
2 eggs, beaten
8 oz. shredded mozzarella cheese
8 oz. container crescent rolls
2 teaspoons dijon mustard

Saute zucchinis and chopped onion in margarine. Stir in parsley, salt, pepper, garlic powder, basil and oregano. Combine eggs and shredded mozzarello cheese. Stir into mix.

Roll crescent rolls into one piece, place into casserole dish and brush with dijon mustard. (Suggestion: bake for a little while so it won't be soggy.) Place mixture on top of crust and bake 375 degrees for 18-20 minutes - cover last 10 minutes. Let sit for a few minutes before serving.

Note: Can also make casserole without crust.

from the kitchen of Ann Kirkland