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Ingredients

• 1 (8-ounce) can refrigerated crescent rolls
• 2 teaspoons Dijon mustard
• 1/4 cup butter or margarine
• 1 1/2 pounds yellow squash (about 4 cups), thinly sliced*
• 1 medium onion, chopped
• 1 garlic clove, pressed
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh or 1/2 teaspoon dried basil
• 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
• 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 large eggs
• 1/4 cup milk
• 2 cups (8 ounces) shredded mozzarella cheese
• Garnishes: fresh oregano sprigs, sliced yellow squash

Description

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