Italian Zucchini Crescent Pie - cooking recipe

Ingredients

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

Preparation

Heat oven to 375\u00b0.
In 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
Stir in parsley and seasonings.
In a large bowl, blend eggs and cheese. Stir in vegetables 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 crust. Bake at 375\u00b0 for 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.