Zucchini Crescent Pie

• 4 c. zucchini, sliced
• 1 c. onion, chopped
• 1/4 c. margarine or butter
• 1/2 c. parsley, chopped
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. basil
• 1/4 tsp. oregano
• 2 eggs, beaten
• 2 c. cheese, shredded (Mozzarella)
• 8 oz. can crescent dinner rolls
• 2 tsp. mustard

1. Preheat
2. oven
3. to
4. 375u0b0.
5. Cook and stir 4 cups zucchini, thinly
6. sliced with 1 cup chopped onion in 1/4 cup margarine or butter.
7. Combine salt, pepper, garlic powder, basil and oregano and
8. add
9. mixture
10. to
11. zucchini
12. and
13. onion.
14. Combine
15. eggs and cheese.
16. Stir
17. into zucchini, onion mixture.
18. Separate 8 ounces crescent dinner rolls, place them in ungreased 10-inch pie pan. Press
19. the crescent rolls together to form crust.
20. Spread crust with
21. mustard;
22. add
23. vegetable mixture.
24. Bake for 18 to 20 minutes.
25. Let stand for 10 minutes before serving.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=503795 (may not work)