Italian Zucchini Pie

• 4 c. thinly sliced zucchini
• 1 c. chopped onion
• 1/4 to 1/2 c. butter or margarine
• 2 Tbsp. parsley flakes
• 1/2 tsp. salt and pepper
• 1/4 tsp. powdered or minced garlic
• 1/4 tsp. basil
• 1/4 tsp. oregano
• 2 beaten eggs
• 8 oz. Mozzarella cheese
• 1 (8 oz.) can crescent rolls

1. Cook together zucchini and onion in butter (about 10 minutes until onions are clear).
2. Stir in all the spices.
3. After cooking the mixture, combine and add the beaten eggs and the Mozzarella cheese; mix well.
4. Unroll and press the unbaked dinner rolls into a 10-inch pan, making a pie crust; press in and up sides. Into this unbaked pie crust, pour zucchini mixture.
5. Bake in a 350u0b0 to 375u0b0 oven, uncovered, for 25 to 30 minutes, or until browned and hot.

zucchini, onion, butter, parsley flakes, salt, powdered, basil, oregano, eggs, mozzarella cheese, crescent rolls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=188005 (may not work)