Zucchini Pie

• 4 c. sliced, unpeeled zucchini
• 1 c. chopped onion
• 1/2 c. butter
• 1/2 c. chopped parsley
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. sweet basil leaves
• 1/4 tsp. oregano leaves
• 2 large eggs, well beaten
• 8 oz. (2 c.) shredded Mozzarella
• 8 oz. can crescent rolls
• 2 tsp. mustard

1. Heat oven to 375u0b0.
2. Cook zucchini and onion in butter until tender.
3. Stir in parsley and seasonings.
4. In a large bowl, blend eggs and cheese. Stir in vegetable mixture.
5. Separate dough into triangles. Place in ungreased 10-inch pie plate.
6. Press over bottom and up sides. Spread crust with mustard.
7. Pour vegetable mixture into crust.
8. Bake 18 to 20 minutes or until knife comes out clean.

zucchini, onion, butter, parsley, salt, pepper, garlic powder, sweet basil, oregano leaves, eggs, mozzarella, crescent rolls, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=418615 (may not work)