Zucchini Crescent Pie

Ingredients

• 4 cups thinly sliced zucchini, unpeeled
• 1 cup coarsely chopped onion
• 1/4 cup margarine or butter
• 1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 2 eggs, well beaten
• 2 cups shredded mozzarella cheese

• 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
• 2 teaspoons Dijon mustard

Directions

1. 1

   Preheat oven to 375F degrees.

2. 2

   In a 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.

3. 3

   Stir in parsley and seasonings.

4. 4

   In a large bowl, blend eggs and cheese; stir in vegetable mixture.

5. 5

   Substitute muenster cheese for the mozzarella if you wish.

6. 6

   Separate crescent-roll dough into 8 triangles; place in an ungreased 11-inch quiche pan, or a 10-inch pie pan, or even a 12x8 baking dish.

7. 7

   Press dough over bottom and up sides to form crust; spread crust with mustard.

8. 8

   Pour vegetable mixture evenly into crust and bake for 18-20 minutes , until knife inserted near centre comes out clean.

9. 9

   If crust becomes too brown, cover with foil during last 10 minutes of baking.

10. 10

    Let stand for 10 minutes before cutting into wedges to serve.