Italian Zucchini Crescent Pie

Serves 6


4 c. thinly sliced, unpeeled zucchini
1 c. coarsely chopped onion
1/2 c. chopped parsley
1/2 tsp. pepper
1/4 tsp. oregano
1/4 - 1/2 c. butter
2 eggs, well beaten
1/4 tsp. garlic powder
1/4 tsp. basil
8 oz. shredded mozzarella
8 oz can crescent rolls
2 tsp. dijon mustard


Heat oven: to 375. In 10" skillet, cook zucchini and onion in butter till tender, about 10 min. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased pie pan, quiche dish, or 12x8" dish. Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake at 375 for 18-20 minutes or till knife inserted in center comes clean. Let stand 10 minutes before serving.