Italian Zucchini Crescent Pie

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 4 cups zucchini, unpeeled and thinly sliced
• 2 medium onions, chopped
• 1/2 cup butter
• 1/2 cup fresh parsley, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 2 eggs, slightly beaten
• 2 cups muenster cheese or 2 cups mozzarella cheese, shredded
• 1 (8 ounce) can pillsbury refrigerated crescent dinner rolls
• 2 teaspoons dijon mustard

Recipe

• 1 preheat oven to 375 degrees.
• 2 saute zucchini and onion in butter over medium low heat until zucchini is tender, about 10 minutes.
• 3 stir in parsley, salt, pepper, garlic powder, basil and oregano; remove from heat.
• 4 in a seperate bowl stir together eggs and cheese; add vegetable mixture.
• 5 seperate rolls into triangles.
• 6 arrange in an 11 inch quiche pan or 10 inch pie pan pressing seams together to cover the bottom and sides of pan to form a crust.
• 7 spread the crust with the mustard.
• 8 add vegetable mixture.
• 9 bake for 35-40 minutes if using a quiche pan or 30-35 minutes if using a pie pan or until knife inserted in center comes out clean.
• 10 let stand for 10 minutes before slicing.