Notes from the Test Kitchen:
This is one flavorful casserole! The herb cheese spread, seasoning, vegetables and even the crescent rolls all together made this a tasty dish. And it's pretty easy to whip up too!
Heat oven to 375 degrees. In large skillet, add olive oil, heat to medium-high heat.
Add zucchini, onions and garlic; cook stirring occasionally until tender. Add parsley, salt, pepper, garlic powder, basil and oregano. Mix well. Set aside.
In a large bowl, mix the eggs, 1 1/2 cups of mozzarella cheese and the Rondele cheese spread. Mix well.
Separate dough into 8 triangles. Place in ungreased 12x8 glass baking dish; press over bottom and up sides to form crust. Firmly press perforations to seal.
Spread mustard over crust. Place 1/2 of the vegetable mixture over mustard. Place tomatoes on top of vegetable mixture. Now place 1/2 of the cheese mixture over the tomatoes. REPEAT this step for the remaining veggies and chesse mixtures.
End up with the zucchini mixture on top.
Bake 18 to 22 minutes or until knife inserted near center comes out clean.
Sprinkle the remaining mozzarella cheese on top and bake just until cheese is melted.