Zucchini Pie

• 4 c. thinly sliced zucchini
• 1 c. coarsely chopped onion
• 1/2 c. oleo
• 1 Tbsp. parsley flakes
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. basil leaves
• 1/4 tsp. oregano
• 2 eggs, well beaten
• 8 oz. shredded Muenster or Mozzarella cheese
• 1 can crescent dinner rolls
• 2 tsp. mustard

1. In 10-inch
2. skillet,
3. cook squash, onion and oleo until tender (about
4. 20
5. minutes).
6. Stir
7. in parsley and seasonings. In large bowl,
8. blend
9. eggs
10. and
11. cheese.
12. Stir
13. in vegetable mixture. Separate
14. crescent
15. rolls
16. into 8 triangles (this is enough for two pies).
17. Place in ungreased 10-inch pie plates. Press over bottom and sides to form crust.
18. Spread crust with mustard.
19. Pour vegetable
20. mixture
21. into crust.
22. Bake 18 to 20 minutes at 350u0b0. Let stand 10 minutes before serving.

zucchini, onion, oleo, parsley flakes, salt, pepper, garlic powder, basil, oregano, eggs, muenster, crescent dinner rolls, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1042767 (may not work)