Italian Zucchini Pie(1980 Pillsbury Grand Prize Winner)

• 4 c. thinly sliced, unpeeled zucchini
• 1 c. coarsely chopped onion
• 1/2 c. margarine or butter
• 1/2 c. chopped parsley or 2 Tbsp. dried parsley flakes
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. dried sweet basil leaves
• 1/4 tsp. dried oregano leaves
• 2 eggs, well beaten
• 8 oz. shredded Muenster or Mozzarella cheese (2 c.)
• 1 (8 oz.) can refrigerated crescent dinner rolls
• 2 tsp. Dijon-style or regular prepared mustard

1. In a 10-inch skillet, cook zucchini and onion in the margarine until tender, about 10 minutes.
2. Stir in parsley, salt, pepper, garlic powder, basil and oregano.
3. In a large bowl, beat eggs and cheese.
4. Stir in vegetable mixture.

zucchini, onion, margarine, parsley, salt, black pepper, garlic powder, sweet basil, oregano, eggs, muenster, rolls, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214337 (may not work)