Zucchini Crescent Pie - cooking recipe

Ingredients

4 cups thinly sliced zucchini, unpeeled
1 cup coarsely chopped onion
1/4 cup margarine or 1/4 cup butter
1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, well beaten
2 cups shredded mozzarella cheese
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
2 teaspoons Dijon mustard

Preparation

Preheat oven to 375F degrees.
In a 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
Stir in parsley and seasonings.
In a large bowl, blend eggs and cheese; stir in vegetable mixture.
Substitute muenster cheese for the mozzarella if you wish.
Separate crescent-roll dough into 8 triangles; place in an ungreased 11-inch quiche pan, or a 10-inch pie pan, or even a 12x8 baking dish.
Press dough over bottom and up sides to form crust; spread crust with mustard.
Pour vegetable mixture evenly into crust and bake for 18-20 minutes , until knife inserted near centre comes out clean.
If crust becomes too brown, cover with foil during last 10 minutes of baking.
Let stand for 10 minutes before cutting into wedges to serve.