Zucchini Crescent Pie - cooking recipe

Ingredients

4 c. thinly sliced unpeeled zucchini
1 c. coarsely chopped onion
1/2 c. margarine
1/2 c. chopped parsley or 2 Tbsp. parsley flakes
1/2 tsp. salt
pepper
1/4 tsp. garlic powder
sweet basil leaves
oregano leaves
2 eggs, well beaten
8 oz. shredded Muenster or Mozzarella cheese
8 oz. Pillsbury quick crescent dinner rolls
2 tsp. Dijon or pure prepared mustard

Preparation

Heat oven to 375\u00b0.
In a 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 vegetable mixture.
Separate dough into 8 triangles. Place in an ungreased quiche pan or a 10-inch pie pan.
Press over bottom and up sides to form crust.
Spread mustard on crust and pour vegetable mixture evenly onto crust.
Bake for 18 to 20 minutes or until knife comes out clean.
Makes 6 servings.