Zucchini Crescent Pie - cooking recipe

Ingredients

4 c. thinly sliced unpeeled zucchini
1 c. coarsely chopped onion
1/4 c. margarine
1/2 c. chopped parsley or 2 Tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. basil leaves
1/4 tsp. oregano leaves
2 eggs, well beaten
8 oz. shredded Muenster or Mozzarella
8 oz. refrigerated crescent rolls
2 tsp. Dijon mustard

Preparation

Heat oven to 375\u00b0.
In 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
Stir in parsley and seasonings.
In large bowl, blend eggs and cheese. Stir vegetable mixture into egg and cheese mixture.
Pat crescent dough into the bottom and up sides of a 2-quart rectangular Pyrex dish.
Spread crust with mustard.
Pour vegetable mixture onto crust and spread evenly.
Bake at 375\u00b0 for 15 to 20 minutes or until knife inserted in center comes out clean.
Let stand 10 minutes before serving.