Zucchini Crescent Pie - cooking recipe

Ingredients

4 Cups Unpeeled Zucchini Thinly Sliced
1 Cup Onion Coarsely Chopped
1/2 Cup Butter or Margarine
1/2 Cup Parsley or 2 Tbsp. Dry Parsley Flakes
1/2 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. Garlic Powder
1/4 tsp. Sweet Basil Leaves
1/4 tsp. Oregano
2 Eggs Well Beaten
2 Cups Mozzarella Cheese Shredded
8 oz. Pillsbury Crescent Rolls
2 tsp. Dijon Mustard

Preparation

Heat oven to 375, 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 in vegetable mixture.
Separate dough into 8 triangles.
Place in ungreased 10-inch pie pan.
Press over bottom and up sides to form crust.
Spread crust with mustard.
Pour vegetables evenly into crust.
Bake at 370 for 18-20 minutes until knife inserted in center comes out clean.