Italian Zucchini Crescent Pie

• 4 c. thinly sliced zucchini
• 1 c. chopped onion
• 1/4 to 1/2 c. oleo
• 1/2 c. chopped fresh parsley or 2 Tbsp. dry parsley flakes
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. basil
• 1/4 tsp. oregano leaves
• 2 beaten eggs
• 2 c. (8 oz.) shredded Mozzarella cheese or Muenster cheese
• 1 (8 oz.) can Pillsbury crescent rolls
• 2 Tbsp. mustard

1. Cook and stir sliced zucchini and chopped onion in oleo for 10 minutes, then stir in parsley, salt and pepper, garlic powder, basil and oregano.
2. Combine beaten eggs and cheese.
3. Stir into zucchini mixture.
4. Separate crescent rolls into 8 triangles. Place in ungreased 10-inch glass pie pan.
5. Press over bottom and up sides to form crust.
6. Spread crust with mustard.
7. Pour vegetable mixture into crust.
8. Bake in preheated oven at 375u0b0 for 18 to 20 minutes or until center is set.
9. Cover with foil during last 10 minutes of baking.
10. Let stand for 10 minutes before serving.
11. Serves 6.

zucchini, onion, oleo, parsley, salt, pepper, garlic powder, basil, oregano leaves, eggs, mozzarella cheese, crescent rolls, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=686379 (may not work)