Judy Seward | Hamilton County EC

Perfect for brunch or as a dinner side, this veggie-filled dish is a crowd pleaser. Slicing the zucchini thinly helps it bake into the filling along with the cheese.

4 tablespoons (1/2 stick) butter
4 cups thinly sliced zucchini
1 cup chopped onion
1/2 cup chopped fresh parsley
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 eggs
2 cups shredded mozzarella or Muenster cheese
1 can crescent rolls (8 ounces)
2 teaspoons Dijon mustard
Grated Parmesan cheese, for topping

1. Preheat oven to 375 degrees. Heat a skillet over medium and add butter to melt. Once melted, add the zucchini and onion and cook until very soft, about 10 minutes. Stir in parsley, basil, oregano, salt and pepper.

2. In a bowl, beat eggs, then stir in cheese. Stir into vegetable filling.

3. Coat a 7-by-11-inch baking dish with nonstick spray. Unroll the crescent roll dough but do not separate. Press the dough into the bottom and partially up the sides of the dish, sealing any holes in the seams. Spread mustard evenly on dough.

4. Pour vegetable filling over the dough. Bake 18–20 minutes, until golden brown and filling is set. Let cool 10 minutes, then sprinkle with Parmesan and serve.

Serves 6.