Zucchini Pie - cooking recipe

Ingredients

4 c. unpeeled zucchini, thinly sliced
1 c. chopped onion
1/2 tsp. pepper
1/2 tsp. salt
2 tsp. yellow prepared mustard
1/4 tsp. oregano
1/4 tsp. sweet basil leaves
1/4 c. oleo
2 Tbsp. parsley flakes
1/4 tsp. garlic powder
2 eggs, beaten
1 c. grated Mozzarella cheese, shredded
1 (8 oz.) crescent dinner rolls

Preparation

In a 10-inch skillet cook zucchini and onion until tender in oleo (about 10 minutes).
Stir in parsley and seasonings.
In a large bowl, blend in eggs and cheese.
Stir in vegetable mixture. Separate crescent rolls and put into 10-inch pie plate.
Press in bottom and sides.
Spread with mustard.
Pour vegetable mixture evenly into crust.
Bake 18 to 20 minutes until knife inserted comes out clean.
If crust becomes too brown, cover with foil the last 10 minutes.
Let stand 10 minutes before serving.
Also good cold.