Zucchini Bake

I so hope you will try this recipe. I first tried this recipe back in college with my roomies. Lya is a great cook and was often cooking for us - this is especially creative for college students. My girls don't just love zucchini but I think.... they think.....they don't like squash. I am working on it. When this came out of the oven, my oldest said, "that smells amazing!"

I remember when Chris and I were first married and I made this for dinner. He was very nice, ate it and enjoyed it. I remember him eating a piece of bologna when dinner was over - said he needed his meat. NOW, he enjoys it as is... with a side of watermelon.

Give this a try for a summer dinner with your favorite fruit or a side salad. You won't be sorry!

Zucchini Bake

1 tube crescent roll sheet

2 Tbsp. dijon mustard

3/4 stick butter

3 large zucchini, thinly sliced or 4 cups

1/2 onion, chopped

1/4 tsp minced garlic, dried basil, dried oregano, salt and pepper

1 egg

8 - 12 oz shredded Mozzerella cheese

Preheat oven to 375. Unroll dough and press into the bottom of a 9 x 13 pan. Spread with dijon mustard. Saute zucchini and onion in large skillet until tender. Add garlic and seasonings. In large mixing bowl, mix egg and cheese. add sauteed mixture and toss with egg and cheese. Pour on top of dough. Bake at 375 for 30 - 40 minutes or until lightly browned.

*this recipe calls for a stick of butter - I used less. Also, it calls for 12 oz of mozzerella cheese and I only had about 1 1/2 cups so I threw in some shredded Swiss I had and we loved it. Be creative with your cheeses and spices

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