Zucchini Brunch Pie

• 4 cups sliced zucchini
• 1 cup chopped onion
• 1/4 cup butter, cubed
• 2 large eggs, lightly beaten
• 2 cups shredded mozzarella cheese
• 1/2 cup minced fresh parsley or 2 tablespoons dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried basil
• 1 tube (8 ounces) refrigerated crescent rolls
• 2 teaspoons prepared mustard

1. In a skillet, saute zucchini and onion in butter until tender, about 10 minutes. Remove from the heat; cool slightly. Stir in eggs, cheese, parsley, salt, pepper, garlic powder and basil. Separate the crescent rolls and press into a greased 10-in. pie plate to form a crust. Brush crust with mustard. Spoon zucchini mixture into crust. Bake at 375u0b0 for 10 minutes. Cover loosely with foil to prevent excess browning. Bake another 10 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

zucchini, onion, butter, eggs, mozzarella cheese, parsley, salt, pepper, garlic, dried basil, crescent rolls, mustard

Taken from www.tasteofhome.com/recipes/zucchini-brunch-pie/ (may not work)