Zucchini Crescent Pie
4 c. thinly sliced, unpeeled zucchini1 c. chopped onion1/2 c. oleo1/2 c. chopped parsley or 2 tbsp.parsley flakes1/2 tsp. salt1/2 tsp. pepper1/4 tsp. garlic powder1/4 tsp. basil leaves1/4 tsp. oregano2 eggs, well beaten2 c. shredded Mozzarella cheese1 (8 oz.) can crescent dinner rolls2 tsp. Dijon or prepared mustard
In a 10" skillet, cook zucchini and onion in oleo until tender, 10 to 20 minutes. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 11" quiche pan or 10" pie pan; press over bottom and up sides to form crust.Spread with mustard. Pour vegetable mixture evenly into crust. Bake at 375 degrees for 18 to 20 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into wedges. Serve hot. Serves 6. To Reheat: Cover loosely with foil. Heat at 375 degrees for 12 to 15 minutes. Freezes real well. .