Zucchini Pie - cooking recipe

Ingredients

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

Preparation

In 10-inch
skillet,
cook squash, onion and oleo until tender (about
20
minutes).
Stir
in parsley and seasonings. In large bowl,
blend
eggs
and
cheese.
Stir
in vegetable mixture. Separate
crescent
rolls
into 8 triangles (this is enough for two pies).
Place in ungreased 10-inch pie plates. Press over bottom and sides to form crust.
Spread crust with mustard.
Pour vegetable
mixture
into crust.
Bake 18 to 20 minutes at 350\u00b0. Let stand 10 minutes before serving.