Italian Zucchini Crescent Pie - cooking recipe

Ingredients

4 c. thinly sliced, unpeeled zucchini
1 c. coarsely chopped onion
1/2 c. margarine
2 Tbsp. parsley flakes or 1/2 c. chopped parsley
1/2 tsp. salt and pepper
1/4 tsp. garlic powder
1/4 tsp. sweet basil
1/4 tsp. oregano
2 eggs, beaten
8 oz. Muenster or Mozzarella cheese, grated
1 (8 oz.) can Pillsbury refrigerated quick crescent rolls
2 tsp. Dijon mustard

Preparation

Preheat oven to 375\u00b0.
Cook zucchini and onion in butter until tender. Stir in parsley and seasonings.
In a large bowl, blend eggs and cheese.
Stir in vegetables. Separate dough into 8 triangles.
Place in ungreased quiche pie pan or an 8 x 12-inch dish.
Press to form bottom and sides.
Spread mustard and pour in vegetables.
Bake 18 to 20 minutes or until knife comes out clean. Set for 10 minutes before serving.
If it becomes too brown, cover with foil for the last 10 minutes of cooking.