Italian Zucchini Pie(1980 Pillsbury Grand Prize Winner) - cooking recipe

Ingredients

4 c. thinly sliced, unpeeled zucchini
1 c. coarsely chopped onion
1/2 c. margarine or butter
1/2 c. chopped parsley or 2 Tbsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. dried sweet basil leaves
1/4 tsp. dried oregano leaves
2 eggs, well beaten
8 oz. shredded Muenster or Mozzarella cheese (2 c.)
1 (8 oz.) can refrigerated crescent dinner rolls
2 tsp. Dijon-style or regular prepared mustard

Preparation

In a 10-inch skillet, cook zucchini and onion in the margarine until tender, about 10 minutes.
Stir in parsley, salt, pepper, garlic powder, basil and oregano.
In a large bowl, beat eggs and cheese.
Stir in vegetable mixture.