Zucchini Crescent Pie

• 4 cups zucchini thinly sliced
• 1 cup onions chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder or 1 fresh clove garlice
• 1/4 teaspoon basil dried
• 1/2 teaspoon oregano dried
• 2 tablespoons parsley leaves chopped
• 8 ounces mozzarella cheese lowfat
• 2 large eggs lightly beaten
• 1/4 cup margarine reduced-calorie
• 2 tablespoons dijon mustard
• 8 ounces crescent roll dough tubed

1. Unroll each crescent dough and arrange in a sprayed pie pan to form a crust.
2. Stretch to fit and spread evenly.
3. Seal the seams and crimp the rim.
4. Brush mustard on the dough.
5. In large skillet, heat some of the margarine and saute the onion for about 2 minute then add the zucchini (add rest of margarine if needed) and saute for another 2 minutes or until zucchini are tender but firm.
6. Stir in herbs and salt and pepper; add garlic.
7. Remove from heat.
8. In a large bowl, combine the cheese and the eggs.
9. Stir in the saute.
10. Transfer to pie pan.
11. Position oven rack so that it is about 4 inches from the bottom heat source.
12. Preheat to 325F (160C).
13. Bake about 20 minutes.
14. Let cool (set) for 10 minutes before serving.

zucchini, onions, salt, black pepper, garlic, basil, oregano, parsley, mozzarella cheese, eggs, margarine, mustard, crescent roll

Taken from recipeland.com/recipe/v/zucchini-crescent-pie-35621 (may not work)