Italian Zucchini Crescent Pie - cooking recipe

Ingredients

4 c. thinly sliced zucchini (unpeeled)
1 c. coarsely chopped onion
1/2 c. butter
1/2 c. chopped parsley
1/2 tsp. each salt and pepper
1/4 tsp. garlic powder
1/4 tsp. crushed basil or 1 Tbsp. fresh
1/4 tsp. oregano
2 eggs, well beaten
2 c. shredded Mozzarella cheese
1 (8 oz.) can refrigerated crescent dinner rolls
2 tsp. Dijon mustard

Preparation

Preheat oven to 375\u00b0. In a 10-inch skillet, cook zucchini, onion and butter until tender and transparent. Stir in seasoning. In a large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 11-inch quiche pan, 10-inch pie pan or 12 x 8-inch baking dish. Press over bottom and up sides to form a crust. Spread Dijon mustard over crust. Pour vegetable mixture into crust. Bake 18 to 20 minutes or until knife inserted near center comes out clean. (If crust becomes too brown, cover with foil during last 10 minutes of baking.) Let stand 10 minutes before serving. Cut into wedges to serve. Serve hot. Makes 6 servings.