Zucchini Crescent Pie

• 4 c. zucchini, unpeeled and sliced thin
• 2 Tbsp. parsley flakes
• 2 tsp. Dijon or prepared mustard
• 1 (8 oz.) can refrigerated crescent rolls
• 1 (8 oz.) pkg. Mozzarella cheese, shredded
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. sweet basil leaves
• 1/4 tsp. oregano
• 1 c. onion, chopped
• 2 eggs, well beaten
• 1/2 c. margarine or butter

1. In a 10-inch skillet, cook zucchini and onion in margarine until tender.
2. Drain.
3. Stir in parsley and spices.
4. In a large bowl, blend eggs and cheese.
5. Stir in vegetable mixture.
6. Separate dough into 8 triangles.
7. Place in ungreased 10-inch pie pan, pressing over bottom and up sides to form crust.
8. Spread mustard onto crust.
9. Pour egg-vegetable mixture evenly into crust.
10. Bake at 375u0b0 for 18 to 20 minutes or until knife inserted near center comes out clean.
11. Let stand 10 minutes before cutting into wedges. Serves 6.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=216567 (may not work)