Italian Zucchini Pie

• 4 c. zucchini, thinly sliced
• 1 c. chopped onion
• 2 Tbsp. margarine
• 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 Muenster or Mozzarella cheese
• 8 oz. can refrigerated crescent rolls
• 2 tsp. mustard

1. Heat oven to 375u0b0.
2. In skillet, cook zucchini and onion in margarine until tender.
3. Stir in parsley and seasonings.
4. In large bowl, blend eggs and cheese; add zucchini mixture.
5. Press refrigerated rolls into ungreased 10-inch pie pan to form crust. Spread crust with mustard.
6. Pour zucchini mixture into prepared crust.
7. Bake for 18 to 22 minutes.
8. Let stand 10 minutes before serving.
9. Serves 6.

zucchini, onion, margarine, parsley flakes, salt, pepper, garlic powder, basil, oregano, eggs, muenster, crescent rolls, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345498 (may not work)