This recipe, the result of The CC Palate's Chefery Challenge #2, was a delicious success! Excellent combination of ready to prepare (the ready to bake rolls) with freshly prepared vegetables make this dish a terrific choice for a busy weeknight.
The nutrition facts are on Calorie Count!
Tomato Zucchini Souffle
1 can ready-to-bake crescent rolls (8 count)
1 medium zucchini, cut lengthwise and then into 1/4 inch slices
3 campari tomatoes, cut into 1/8 inch slices
1 hot hatch chili, finely chopped with seeds removed
1/4 cup low fat milk
4 heaping Tablespoons fresh mozzarella pearls (the smallest size, 1/4-1/2 inch pearls)
Seasonings: a few dashes of each of the following spices, to taste: sea salt, fresh ground pepper, onion powder, garlic powder, cayenne, and cumin - let your nose be your guide. When it smells just right, it probably is.
Preheat oven to 350. Generously spray a non-stick pie pan with cooking spray (try not to use an olive oil based spray, because this will burn easier in the oven).
Pull apart the crescent rolls, and line the pan, with the wide side in the center and the pointed ends draped over the sides of the pan. Gently press together any overlapped layers of dough to make a relatively flat surface.
In a medium bowl, lightly beat eggs with milk. Stir in chopped hatch chili and desired quantities of spices. Set aside.
On top of the dough, place the zucchini and tomatoes in a flat layer.
Slowly pour the egg mixture over the veggies, then evenly scatter the mozzarella pearls over the mixture.
Fold the ends of the crescent rolls in to the center. Some of the egg will spill around the edges of the pan, but this will not effect the baking or end presentation.
Place in preheated oven and bake about 30 minutes undisturbed. Pull out and check the center by inserting a knife. If it comes out clean, it's ready to eat! If there is any egg residue, pop back in the oven for about 3 minutes and check it again.