Lynn'S Italian Zucchini Pie

• 4 c. unpeeled zucchini, thinly sliced
• 1 c. chopped onion
• 1/2 c. butter
• 2 Tbsp. parsley flakes
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. garlic powder
• 1/2 tsp. Italian seasonings
• 2 eggs, well beaten
• 2 c. shredded Mozzarella cheese
• 2 tsp. prepared mustard
• 1 (8 oz.) can crescent rolls or Bisquick

1. Preheat oven to 375u0b0.
2. In a 10-inch skillet, cook zucchini and onion in butter until tender.
3. Stir in parsley and seasonings.
4. In a large bowl, blend eggs and cheese.
5. Stir in vegetable mixture. Spread dough into an ungreased 12 x 8 x 2-inch dish.
6. Press over bottom and up sides to form a crust.
7. Spread mustard over crust with a spoon.
8. Pour vegetable mixture over crust evenly.
9. Bake 18 to 20 minutes or until a knife inserted near center comes out clean.
10. (If crust becomes too brown during baking, cover with foil.) Let stand 10 minutes before serving.

zucchini, onion, butter, parsley flakes, salt, pepper, garlic powder, italian seasonings, eggs, mozzarella cheese, mustard, crescent rolls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1001257 (may not work)