Italian Zucchini Crescent Pie

• 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. parsley flakes
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. sweet basil
• 1/4 tsp. oregano
• 2 eggs, well beaten
• 8 oz. (2 c.) shredded Muenster or Mozzarella cheese
• 1 (8 oz.) can refrigerated crescent rolls
• 2 tsp. Dijon or prepared mustard

1. Heat oven to 375u0b0.
2. In a 10-inch skillet, cook zucchini and onion in margarine until tender about 10 minutes.
3. Stir in parsley and seasonings.
4. In a large bowl, blend eggs and cheese.
5. Stir in vegetable mixture.
6. Separate dough into 8 triangles.
7. Place in an ungreased 11-inch quiche pan or 10-inch pie pan.
8. Press over bottom and up sides to form crust.
9. Spread crust with mustard.
10. Pour vegetable mixture evenly into crust.
11. Bake at 375u0b0 for 18 to 20 minutes or until a knife inserted near center comes out clean.
12. If crust becomes too dark, cover with foil during last 10 minutes of baking.
13. Let stand for 10 minutes before serving.

zucchini, onion, margarine, parsley, salt, black pepper, garlic powder, sweet basil, oregano, eggs, muenster, crescent rolls, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914702 (may not work)