Italian Zucchini Pie

• 4 c. zucchini, thinly sliced
• 1 c. onion, chopped
• 1/4 c. butter
• 1/2 c. fresh parsley or 2 Tbsp. parsley flakes
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. garlic powder
• 1 garlic clove, crushed
• 1/4 tsp. basil
• 1/4 tsp. oregano
• 2 eggs, beaten
• 8 oz. shredded cheese (Muenster, Swiss or Mozzarella)
• 1 to 2 (8 oz.) cans crescent rolls
• 2 tsp. mustard

1. Combine zucchini, onions and butter; simmer for 10 minutes. Add spices to zucchini.
2. Combine eggs and cheese; add to zucchini. Press rolls into 9 x 13-inch pan.
3. Spread with mustard.
4. Pour zucchini mixture over rolls.
5. Bake at 370u0b0 for 18 to 20 minutes. Cover with foil the last 10 minutes.

zucchini, onion, butter, fresh parsley, salt, pepper, garlic powder, garlic, basil, oregano, eggs, shredded cheese, crescent rolls, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=176897 (may not work)