Bake-Off Twenty-Nine Zucchini Crescent Pie

• 3 to 4 c. thinly sliced unpeeled zucchini
• 1 c. coarsely chopped onion
• 1/2 c. margarine or butter
• 1/2 c. chopped fresh parsley or 2 Tbsp. parsley flakes
• 1/2 tsp. each salt and black pepper
• 1/4 tsp. each: garlic powder, sweet basil and oregano
• 2 eggs, well beaten
• 8 oz. (2 c.) shredded Muenster or Mozzarella cheese
• 1 (8 oz.) can Pillsbury quick crescent roll dough
• 2 tsp. Dijon-style or prepared mustard

1. In 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
2. Stir in parsley and seasonings.
3. In a large bowl, blend eggs and cheese.
4. Stir in vegetable mixture. Separate crescent roll dough into 8 triangles.
5. Place in 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.
6. Spread crust with mustard.
7. Pour vegetable mixture evenly into crust.
8. Bake at 350u0b0 for 18 to 20 minutes, or until knife, inserted near center comes out clean.
9. If crust becomes too brown, cover with foil during last 10 minutes of baking.

zucchini, onion, margarine, parsley, salt, garlic, eggs, muenster, crescent roll, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=235567 (may not work)