Italian Zucchini Crescent Pie - cooking recipe

Ingredients

4 c. sliced zucchini
1 c. chopped onion
1/4 c. margarine
1/2 c. chopped parsley or 2 Tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano leaves
2 beaten eggs
2 c. shredded Mozzarella cheese
8 oz. can refrigerated crescent dinner rolls
2 tsp. mustard

Preparation

Cook and stir zucchini and onion in margarine for 10 minutes. Add parsley and other seasonings.
Combine eggs and cheese.
Stir in zucchini mixture.
Separate crescent rolls into 8 triangles. Place in ungreased 10-inch pie pan.
Press over bottom and up sides to form crust.
Spread crust mixture with mustard.
Pour vegetable mixture into crust.
Bake at 375\u00b0 for 18 to 20 minutes or until center is set.
Cover crust with foil last 10 minutes of baking; let set 10 minutes before serving.
Yields 6 servings.