Zucchini Pie

• 1 pkg. crescent rolls
• 2 tsp. prepared mustard
• 4 c. unpeeled zucchini, sliced thin
• 1/2 c. chopped onion
• 1/2 c. sliced mushrooms
• 1/2 c. margarine
• 1/2 c. fresh chopped parsley
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. sweet basil
• 1/2 tsp. oregano leaves
• 1/4 tsp. garlic powder
• 2 eggs, slightly beaten
• 1 (8 oz.) pkg. shredded Mozzarella cheese

1. Press rolls into 10-inch ungreased pie pan.
2. Spread with mustard.
3. Bake in a 375u0b0 oven for 8 minutes.
4. In a skillet, saute zucchini, onion and mushrooms in margarine.
5. Add remaining ingredients, stirring well.
6. Pour into pie crust.
7. Bake in a 375u0b0 oven for 20 to 25 minutes until mixture is firm.
8. Let stand 10 minutes before cutting.
9. Serves 6.

crescent rolls, mustard, zucchini, onion, mushrooms, margarine, fresh chopped parsley, salt, pepper, sweet basil, oregano, garlic powder, eggs, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=473576 (may not work)