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
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano leaves
2 beaten eggs
8 oz. (2 c.) shredded Kraft natural Mozzarella cheese
8 oz. can Pillsbury refrigerated quick crescent dinner rolls
2 tsp. mustard

Preparation

Cook and stir zucchini and onion in margarine for 10 minutes. Stir in parsley.
Add salt, pepper, garlic powder, basil and oregano leaves.
Combine eggs and cheese.
Stir in zucchini mixture.
Separate rolls into 8 triangles and place in ungreased 10-inch pie pan.
Press over bottom and up sides to form crust. Spread crust with mustard.
Pour vegetable mixture onto crust. Bake at 375\u00b0 for 18 to 20 minutes or until center is set.
Can be put in a 12 x 8-inch baking dish.