Italian Zucchini Crescent Pie - cooking recipe

Ingredients

4 c. thinly sliced, unpeeled zucchini
1/2 c. margarine or butter
1/2 tsp. salt
6 cloves garlic
1/4 tsp. oregano leaves
8 oz. Mozzarella cheese
2 tsp. Dijon mustard
1 c. coarsely chopped onion
1/2 c. chopped parsley
1/2 tsp. pepper
1/4 tsp. basil leaves
2 eggs, well beaten
1 (8 oz.) can crescent rolls

Preparation

Preheat oven to 375\u00b0.
In skillet, cook zucchini, onion and garlic in margarine until tender.
Stir in parsley and seasonings. In large bowl, blend eggs and cheese.
Stir in vegetable mixture. Separate dough into 8 triangles.
Place in ungreased 11-inch quiche pan, 10-inch pie pan or 12 x 8-inch baking dish. Press over bottom and up sides to form crust.
Spread crust with mustard.
Pour vegetable mixture evenly into crust.
Bake for 18 to 20 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.
Cut into wedges.
Serve hot.
Serves 6.