Italian Zucchini Crescent - cooking recipe

Ingredients

4 c. thinly sliced, unpeeled zucchini
1 c. coarsely chopped onion
1/4 to 1/2 c. margarine
1/2 c. chopped parsley or 2 Tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil leaves
1/4 tsp. oregano
2 tsp. Dijon or pure prepared mustard
8 oz. Mozzarella cheese, shredded
8 oz. can Pillsbury refrigerated crescent rolls
2 eggs, well beaten

Preparation

Preheat oven to 375\u00b0.
In skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
Stir in parsley and seasonings.