Italian Zucchini Crescent Pie - cooking recipe

Ingredients

4 c. thinly sliced, unpeeled zucchini
1 c. coarsely chopped onion
1/2 c. butter
1/2 c. chopped parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 eggs, well beaten
2 c. shredded Mozzarella cheese
1 (8 oz.) can refrigerated crescent dinner rolls
2 tsp. Dijon or prepared mustard

Preparation

Heat oven to 375\u00b0. In 10-inch skillet cook the zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings.
In a large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles.
Place in ungreased 11-inch quiche pan or 10-inch pie pan.
Press dough over bottom and up sides to form crust. Spread with the mustard.
Pour vegetables evenly into crust.
Pour eggs and cheese over top. Bake at 375\u00b0 for 18 to 20 minutes or until knife inserted in center comes out clean.