Italian Zucchini Crescent Pie - cooking recipe

Ingredients

4 c. zucchini, sliced thin
1 c. onion, chopped
1/2 c. margarine
1/2 c. chopped fresh 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 eggs, beaten
8 oz. Mozzarella cheese, shredded
2 tsp. yellow mustard
8 oz. can refrigerated quick crescent dinner rolls

Preparation

Saute zucchini and onion in margarine for 10 minutes.
Add parsley, salt, pepper, garlic powder, basil and oregano leaves. Add beaten eggs and cheese.
Separate dinner rolls into 8 triangles.
Place in 10-inch pie pan.
Press over bottom and up sides.
Spread with mustard.
Add zucchini.
Bake at 375\u00b0 for 18 to 20 minutes or until center is set.
Makes 6 servings.
Best second day.