Italian Zucchini Crescent Appetizer - cooking recipe

Ingredients

4 c. zucchini, thin slices
1 c. chopped onion
1/2 c. margarine
2 tsp. parsley flakes
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 eggs, beaten
8 oz. mozzarella cheese, shredded
1 (8 oz.) can Pillsbury crescent dinner rolls

Preparation

Saute 4 cups of thinly sliced zucchini and 1 cup chopped onion in 1/2 cup of margarine for 10 minutes.
Stir in parsley, salt, pepper, garlic powder, basil and oregano.
Combine eggs and Mozzarella cheese.
Stir into the zucchini mixture.
Separate rolls into 2 long rectangles.
Place in ungreased 13 x 9-inch baking pan.
Press over bottom and 1-inch up sides to form crust. Pour zucchini mixture into crust.
Bake in a preheated 375\u00b0 oven for 18 to 20 minutes, until center is set.
Let stand 10 minutes before serving.