Italian Zucchini Crescent Pie

• 4 c. thinly sliced unpeeled zucchini
• 1 c. chopped onion
• 1/2 c. margarine or butter
• 1/2 c. chopped parsley
• 1/2 t. salt
• 1/2 t. pepper
• 1/4 t. garlic
• 1/4 t. sweet basil
• 1/4 t. oregano
• 2 eggs, well beaten
• 2 c. shredded muenster or mozzarella
• 1 can crescent dinner rolls
• 2 t. Dijon mustard

1. Heat oven 3750 in a 10" skillet. Cook zucchini & onion in margarine until tender. Stir in parsley
2. & seasoning.
3. In large bowl, blend in eggs & cheese.
4. Separate dough into 8 triangles.
5. Place in ungreased 11" quiche pan or 10" pie pan.
6. Press dough over bottom & up sides to form crust. Spread crust with mustard.
7. Pour veg. mixture evenly into crust.
8. Pour egg mixture over vegetable mixture.
9. Bake at 3750 for 18-20 minutes or until knife can be inserted & comes out clean

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

Taken from www.epicurious.com/recipes/member/views/italian-zucchini-crescent-pie-1213614 (may not work)