Italian 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 parsley flakes
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. each: garlic powder, sweet basil leaves and oregano leaves
2 eggs, well beaten
16 oz. shredded Muenster or Mozzarella cheese (2 c.)
1 can refrigerated crescent dinner rolls
2 tsp. Dijon or 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 other seasonings.
In a large bowl, blend eggs and cheese; stir in vegetable mixture.
Separate dough in 8 triangles; place in an ungreased 11-inch quiche pan or 10-inch pie pan. Spread crust with mustard.
Pour vegetable mixture evenly over crust.
Bake at 375\u00b0 for 18 to 20 minutes or until done.