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1/4 t dried basil 1/4 t dried oregano 2 eggs, beaten 1-8 oz can refrigerated crescent rolls 2 t prepared mustard DIRECTIONS: Preheat oven to 375 degrees. Melt butter in a large skillet. Sauté zucchini and onion until tender. Stir in parsley, salt, pepper, garlic powder, basil and oregano. Blend eggs and cheese in a large bowl. Stir in vegetable mixture. Separate crescent rolls into 8 triangles. Place in a 9 or 10 inch pie pan. Press over the bottom and up the sides to form a crust. Spread with mustard. Pour vegetable-egg mixture evenly into crust. Bake at 375 degrees for 18 to 20 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

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