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Italian Zucchini Crescent Pie




Source of Recipe


buny


List of Ingredients




4 cups thinly sliced, unpeeled zucchini
1 cup coarsely chopped onion
1/2 cup margarine or butter
1/2 cup chopped parsley
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon oregano
8 ounce can crescent rolls
1/2 teaspoon black pepper
8 ounces mozzarella cheese
1/4 teaspoon basil
2 eggs, well beaten
2 teaspoon mustard

Recipe



Heat oven to 375ºF. In 10 inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes. Stir in parsley and seasonings. In large bowl blend eggs and cheese. Stir in vegetable mixture.

Separate dough into8 triangles. Place in ungreased 11î pan, press over bottom and ups ides to form crust. Spread crust with mustard. Pour vegetable mixture evenly over crust. Bake 18 to 20 minutes or until knife comes out clean. Let stand 10 minutes before serving. Cut into wedges to serve.