Italian Zucchini Pie - cooking recipe

Ingredients

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

Preparation

Preheat oven to 375\u00b0.
In large skillet,
cook zucchini and onion in margarine until tender, about 10 minutes.
Stir in parsley and seasonings.
In 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 evenly with mustard.
Pour vegetable mixture evenly into crust.
Bake for 18 to 20 minutes or until done.
If crust becomes too brown, cover with foil during last 10 minutes of baking.
Let stand 10 minutes before serving.