Italian Zucchini Crescent Appetizer

• 4 c. zucchini, thin slices
• 1 c. chopped onion
• 1/2 c. margarine
• 2 tsp. parsley flakes
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. basil
• 1/4 tsp. oregano
• 2 eggs, beaten
• 8 oz. mozzarella cheese, shredded
• 1 (8 oz.) can Pillsbury crescent dinner rolls

1. Saute 4 cups of thinly sliced zucchini and 1 cup chopped onion in 1/2 cup of margarine for 10 minutes.
2. Stir in parsley, salt, pepper, garlic powder, basil and oregano.
3. Combine eggs and Mozzarella cheese.
4. Stir into the zucchini mixture.
5. Separate rolls into 2 long rectangles.
6. Place in ungreased 13 x 9-inch baking pan.
7. Press over bottom and 1-inch up sides to form crust. Pour zucchini mixture into crust.
8. Bake in a preheated 375u0b0 oven for 18 to 20 minutes, until center is set.
9. Let stand 10 minutes before serving.

zucchini, onion, margarine, parsley flakes, salt, pepper, garlic powder, basil, oregano, eggs, mozzarella cheese, crescent dinner rolls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=473921 (may not work)