Preheat oven to 375ºF. Melt the butter in a skillet over medium-low heat and sauté the zucchini, onion and eggplant for about 10 minutes or until tender-crisp. Add the tomatoes. Simmer covered for 20 minutes or until the mixture is soft. Remove from the heat. Stir in the parsley, salt, garlic powder, basil and oregano. Mix well. Combine the eggs and mozzarella cheese in a bowl. Mix well. Stir in the zucchini mixture. Separate the crescent roll dough in triangles. Arrange the triangles in an ungreased pie plate, pressing over the bottom and sides to form shell. Spread lightly with a small amount of mustard. Pour the zucchini mixture into the shell. Bake for 18 to 20 minutes or until center is set, covering with foil for the last 10 minutes of the baking time. Let stand for 10 minutes before serving.
Serves 6 to 8
entered by Alicia Knab, Hollidaysburg
2004 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest