Italian Zucchini Crescent Pie - cooking recipe

Ingredients

4 c. zucchini
1 c. chopped onion
1/2 c. oleo
2 tsp. parsley
salt and pepper
1/4 tsp. garlic powder
1/2 tsp. basil
1/4 tsp. oregano
2 beaten eggs
8 oz. Mozzarella cheese
8 oz. Pillsbury refrigerator crescent rolls
2 tsp. yellow mustard

Preparation

Cook zucchini, onion and oleo for 10 minutes.
Stir in parsley, salt, pepper, garlic, basil and oregano.
Combine eggs and grated 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 with 2 teaspoons of yellow mustard.
Pour vegetable mixture into crust. Bake in 375\u00b0 oven for 18 to 20 minutes or until center is set.