Italian Zucchini Pie

• 4 c. unpeeled zucchini, sliced
• 1 c. chopped onion
• 1/2 c. oleo (1 stick)
• 1/2 c. chopped parsley (optional)
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. sweet basil
• 1/2 tsp. oregano
• 2 eggs, beaten
• 8 oz. Mozzarella
• 8 oz. can crescent rolls
• 2 tsp. Dijon or mustard
• 4 oz. Mozzarella and 4 oz. Velveeta cheese (optional)

1. In skillet, cook zucchini and onion in oleo until tender, about 10 minutes.
2. Stir in seasonings.
3. In bowl, blend eggs and cheese.
4. Stir in zucchini; mix.
5. Separate dough, place in ungreased 11-inch quiche, 10-inch pie pan or 12 x 8-inch baking dish.
6. Press over bottom and up sides to form crust.
7. Spread crust with mustard.
8. Pour in zucchini mix.
9. Bake at 375u0b0 for 18 to 20 minutes or until knife inserted comes out clean.
10. Serves 6 to 10.

zucchini, onion, oleo, parsley, salt, pepper, garlic powder, sweet basil, oregano, eggs, mozzarella, crescent rolls, mustard, mozzarella

Taken from www.cookbooks.com/Recipe-Details.aspx?id=430506 (may not work)