Zucchini Pie - cooking recipe

Ingredients

4 c. thinly sliced zucchini
1 c. coarsely chopped onion
1/2 c. chopped parsley
1/2 c. butter
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
1 clove minced garlic
2 eggs, well beaten
8 oz. Mozzarella cheese
2 tsp. Dijon mustard
8 oz. can Pillsbury crescent rolls

Preparation

In skillet, cook zucchini, onion and garlic until tender. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetables. Separate dough 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 mix evenly into crust. Bake at 375\u00b0 for 18 to 20 minutes. If crust browns too quickly, cover with foil.