Italian Zucchini Crescent Pie

Ingredients

3 tablespoons butter or margarine
4 cups thinly sliced zucchini
1 cup chopped onion
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, beaten
2 cups shredded mozzarella cheese
1 can (8 ounces) crescent dinner rolls
2 teaspoons yellow mustard

Instructions

Preheat the oven to 375 degrees F. In a large skillet, melt the butter over medium heat. Add the zucchini and onion and saute until the onion is golden, about 10 minutes. Remove from the heat. Stir in the parsley, salt, pepper, garlic powder, basil, and oregano. In a bowl, combine the eggs and mozzarella; then stir into the zucchini mixture.

Place the crescent rolls in an ungreased 10-inch pie plate. Press over the bottom and up the sides to form a crust. Spread the crust with mustard. Pour the vegetable mixture into the crust. Bake for 18 to 20 minutes or until the center is set. If the crust begins to brown before the center is set, cover with aluminum foil. Let stand for 10 minutes before serving.

Yield: 

6 to 8 servings

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