For crust, unroll crescent dough; separate into triangles. Arrange evenly
in Deep Dish Baker with points toward the center. Using lightly floured Baker's
Roller™, roll dough over bottom to seal seams. Press dough halfway up sides
to form a crust. Spread mustard over bottom of crust.
For filling, slice zucchini using Ultimate Slice & Grate fitted with
adjustable thin slicing blade.
Coarsely chop onion using Food Chopper.
Melt butter in Family (12-inch) Skillet over medium-high heat. Cook and
stir zucchini, onion, garlic, Italian seasoning, salt and black pepper for 4-5
minutes or until vegetables are crisp-tender. Remove from heat; stir in parsley.
Whisk eggs in Classic Batter Bowl. Stir in cheese. Add vegetable mixture;
mix well. Pour vegetable mixture over crust, spreading evenly.
Bake for 25-30 minutes or until center is set and crust is golden brown.
Cut into wedges to serve.
Yield: 8 servings
Nutrients per serving: Calories 280, Total Fat 19 g, Saturated Fat 9 g, Cholesterol
85 mg, Carbohydrate 16 g, Protein 12 g, Sodium 650 mg, Fiber 1 g