Italian Zucchini Crescent Pie

• 4 c. thinly sliced zucchini
• 1 c. chopped onion
• 1/4 to 1/2 c. margarine
• 1/2 c. parsley (fresh ) or 2 Tbsp. parsley flakes
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. basil
• 1/4 tsp. oregano
• 2 eggs, well beaten
• 8 oz. shredded Mozzarella or Muenster
• 8 oz. can crescent dinner rolls
• 2 tsp. Dijon mustard

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

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453068 (may not work)