Italian Zucchini Crescent Pie - cooking recipe

Ingredients

4 c. thinly sliced zucchini
1 c. 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
2 tsp. mustard
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano leaves
2 eggs, beaten
8 oz. (2 c.) shredded Mozzarella cheese
1 (8 oz.) can crescent dinner rolls

Preparation

Cook and stir zucchini and onion in margarine for 10 minutes. Stir in parsley or parsley flakes, salt, pepper, garlic powder, basil and oregano leaves.
Combine eggs and cheese.
Stir into zucchini mixture.
Separate dinner rolls into 8 triangles.
Place in ungreased 10-inch pie pan; press over bottom and up sides to form crust.
Spread crust with mustard.
Pour vegetable mixture into crust.
Bake in preheated 375\u00b0 oven for 18 to 20 minutes or until center is set.
(Cover crust with foil during last 10 minutes of baking.)
Let stand 10 minutes before serving.