Italian Zucchini Pie

• 4 c. zucchini (unpeeled), thinly sliced
• 1 c. onion, coarsely chopped
• 1/2 c. margarine
• 2 Tbsp. parsley flakes
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. basil leaves
• 1/4 tsp. oregano
• 3 eggs, well beaten
• 8 oz. Muenster cheese, shredded
• 1 1/2 lb. Italian sausage (optional)
• 1 pkg. refrigerated crescent rolls
• 2 tsp. Dijon or prepared mustard

1. Preheat oven to 375u0b0.
2. In a large skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
3. Stir in parsley and seasonings.
4. In a large bowl, blend eggs and cheese; stir in vegetable mixture.
5. Separate crescent rolls into triangles; place in ungreased quiche pan or 12 x 8-inch baking dish.
6. Press dough over bottom and sides of pan to form crust.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114572 (may not work)