Italian Zucchini Pie - cooking recipe

Ingredients

4 c. thinly sliced zucchini
1/2 c. margarine
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. oregano
8 oz. shredded Mozzarella
1 c. chopped onion
1/2 c. chopped parsley
1/2 tsp. pepper
1/4 tsp. basil
3 eggs, well beaten
8 oz. can crescent rolls
2 tsp. Dijon mustard

Preparation

Preheat oven to 375\u00b0.
In skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
Stir in seasonings. Blend eggs and cheese in bowl.
Stir in vegetables.
Separate dough into 8 triangles.
Place in an ungreased 11-inch quiche pan, 10-inch pie pan or 12 x 8-inch baking dish.
Press over bottom and up sides to form crust.
Spread with mustard.
Pour in all ingredients.
Bake for 18 to 20 minutes or until knife inserted into center comes out clean.
(If crust becomes too brown, cover with foil.)
Let stand 10 minutes.
Serve hot.