Zucchini Crescent Pie

• 4 c. thinly sliced unpeeled zucchini
• 1 c. coarsely chopped onion
• 1/2 c. margarine
• 1/2 c. chopped parsley or 2 Tbsp. parsley flakes
• 1/2 tsp. salt
• pepper
• 1/4 tsp. garlic powder
• sweet basil leaves
• oregano leaves
• 2 eggs, well beaten
• 8 oz. shredded Muenster or Mozzarella cheese
• 8 oz. Pillsbury quick crescent dinner rolls
• 2 tsp. Dijon or pure 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. Stir in vegetable mixture.
5. Separate dough into 8 triangles. Place in an ungreased quiche pan or a 10-inch pie pan.
6. Press over bottom and up sides to form crust.
7. Spread mustard on crust and pour vegetable mixture evenly onto crust.
8. Bake for 18 to 20 minutes or until knife comes out clean.
9. Makes 6 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=398185 (may not work)