Italian Zucchini Crescent Pie - cooking recipe

Ingredients

4 c. thinly sliced zucchini
1 c. coarsely chopped onion
1/4 to 1/2 c. margarine
1/2 c. chopped parsley or 2 Tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. Dijon mustard
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 eggs, beaten
8 oz. shredded Mozzarella cheese
8 oz. Pillsbury crescent rolls

Preparation

Cook zucchini and onion in margarine until tender (about 10 minutes).
Stir in parsley and seasonings.
In a large bowl, blend eggs and cheese.
Stir into vegetable mixture.
Separate dough into triangles; place in an ungreased 10-inch pie plate (press seams).
Spread crust with mustard.
Pour filling into crust. Bake for 18 to 20 minutes at 375\u00b0.
Cool 10 minutes.