Zucchini Pie

• 4 c. thinly sliced zucchini
• 1 c. chopped onion
• 1/2 c. margarine
• 1/2 tsp. salt
• 1/2 tsp. basil
• 1/4 tsp. oregano
• 1/4 tsp. garlic powder
• 1/4 tsp. basil
• 1/2 tsp. black pepper
• 2 Tbsp. parsley flakes
• 2 eggs, well beaten
• 2 c. shredded Muenster or Mozzarella cheese or both
• 1 (8 oz.) can refrigerator crescent rolls
• 2 tsp. Dijon or regular mustard

1. In 10-inch skillet, cook onion and zucchini in margarine until tender, about 10 minutes.
2. Stir in seasonings.
3. In a large bowl, blend eggs and cheese.
4. Stir in vegetable mixture.
5. Separate dough in 8 triangles and place in ungreased 10-inch pie plate.
6. Press over bottom and up sides to form crust.
7. Spread crust with mustard.
8. Pour vegetable mixture over crust.
9. Bake at 375u0b0 for 18 or 20 minutes.

zucchini, onion, margarine, salt, basil, oregano, garlic powder, basil, black pepper, parsley flakes, eggs, muenster, refrigerator crescent rolls, regular mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=171718 (may not work)