![](https://cdn.statically.io/img/www.allrecipes.com/thmb/aC7CSJSc217-QCe_KAdzg0Ddsc8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8317876-b2544415b61c43989f54a718e9123d82.jpg)
Ingredients
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1/4 cup butter
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4 cups thinly sliced zucchini
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1 cup coarsely chopped onion
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 teaspoon garlic powder
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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2 eggs, well beaten
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1 (8 ounce) package shredded mozzarella cheese
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1 (8 ounce) tube refrigerated crescent rolls
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2 tablespoons yellow mustard
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat.
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Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.
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Separate crescent dough into two rectangles and place into a 8x12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
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Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.
Nutrition Facts (per serving)
271 | Calories |
18g | Fat |
16g | Carbs |
12g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 271 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 8g | 42% |
Cholesterol 80mg | 27% |
Sodium 647mg | 28% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 1g | 4% |
Total Sugars 4g | |
Protein 12g | 23% |
Vitamin C 11mg | 13% |
Calcium 247mg | 19% |
Iron 1mg | 8% |
Potassium 233mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.