Italian Zucchini Crescent Pie - cooking recipe

Ingredients

4 cups thinly sliced zucchini
1 cup chopped onion
2 Tbsp. butter or margarine
1 Tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. sweet basil leaves
1/4 tsp. oregano leaves
2 eggs, well beaten
8 oz. (2 cups) shredded Muenster or Mozzarella cheese
8 oz. can Pillsbury refrigerated crescent dinner rolls
2 tsp. prepared mustard

Preparation

Heat oven to 375\u00b0.
In 10 inch skillet, cook zucchini and onions in margarine until tender, about 10 minutes.
Stir in parsley and seasonings. In a large bowl blend eggs and cheese. Stir in vegetable mixture.
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 mixture evenly into crust. Bake at 375\u00b0 for 18 to 20 minutes or until knife inserted near center comes out cleanly. (If crust becomes too brown, cover with foil during the last 10 minutes of baking.) Let stand 10 minutes before serving. Serves 6.