Italian Zucchini Pie - cooking recipe

Ingredients

4 c. zucchini, thinly sliced
1 c. chopped onion
2 Tbsp. margarine
2 Tbsp. parsley flakes
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
8 oz. shredded Muenster or Mozzarella cheese
8 oz. can refrigerated crescent rolls
2 tsp. mustard

Preparation

Heat oven to 375\u00b0.
In skillet, cook zucchini and onion in margarine until tender.
Stir in parsley and seasonings.
In large bowl, blend eggs and cheese; add zucchini mixture.
Press refrigerated rolls into ungreased 10-inch pie pan to form crust. Spread crust with mustard.
Pour zucchini mixture into prepared crust.
Bake for 18 to 22 minutes.
Let stand 10 minutes before serving.
Serves 6.