Zucchini Crescent Pie - cooking recipe

Ingredients

1 (8 oz.) can refrigerated crescent rolls
1 c. onion, chopped
4 c. thinly sliced zucchini
1/2 c. oleo
1/2 c. chopped parsley (fresh) or 2 Tbsp. dry flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 eggs
8 oz. shredded Mozzarella cheese

Preparation

Separate crescent rolls into 8 triangles.
Place on an ungreased 10-inch pie pan.
Press over the bottom and sides of pan to form crust.
Cook onion and zucchini in butter.
Stir in parsley, salt, pepper, garlic, basil and oregano.
Beat eggs and combine with cheese.
Pour vegetable mix into crust, then pour egg mixture over all.
Bake in preheated 375\u00b0 oven for 18 to 20 minutes or until knife inserted in center comes out clean.
If browns too fast, cover crust with foil during last 10 minutes of baking.