3 c. thinly sliced zucchini
8 thinly sliced mushrooms
1 can croissant rolls
1 med. onion, chopped
1 tbs. butter
2 tsp dijon mustard
1/2 tsp oregano
1/2 tsp salt
1/2 tsp basil
1/4 tsp pepper
1 tbs parsley flakes
1 c shredded colby-jack cheese
2 eggs, beaten
In a pie pan flatten the croissant dough. Spread the dijon mustard over dough and bake at 350 for 10-12 minutes. While baking saute the onions, mushrooms, and zucchini in the butter until tender. Add all herbs and salt and pepper. In a bowl combine, beaten eggs, cheese and zucchini mixture. Pour into pie pan over the partially cooked dough. Bake for an additional 15-20 minutes, until the edge of the dough turns brown. Let stand 10 minutes before slicing.
