Crescent Italian Zucchini Pie

• 4 c. zucchini, thinly sliced
• 1 c. onion, chopped
• 1/4 to 1/2 c. margarine
• 1/2 c. chopped parsley or 2 Tbsp. parsley flakes
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. basil
• 1/4 tsp. oregano leaves
• 2 eggs, beaten
• 8 oz. shredded Kraft natural Mozzarella cheese or shredded Casino brand natural Muenster cheese (2 c.)
• 8 oz. can Pillsbury refrigerated quick crescent rolls

1. Cook and stir zucchini and onion in margarine.
2. Stir in parsley, salt, pepper, garlic powder, basil and oregano.
3. Combine eggs and shredded cheese.
4. Stir in zucchini mixture.
5. Separate rolls into 8 triangles.
6. Place in ungreased 10-inch pie pan. Press over bottom and sides to form crust.
7. Pour mixture into crust.
8. Bake at 375u0b0 for 18 to 20 minutes.
9. Let stand 10 minutes before serving.

zucchini, onion, margarine, parsley, salt, pepper, garlic powder, basil, oregano leaves, eggs, mozzarella cheese, crescent rolls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=503051 (may not work)