Italian Zucchini Pie

INGREDIENTS:

• 1 can refrigerated crescent rolls
• 2 tsp. mustard
• 4 c. grated zucchini, or sliced
• 1 c. chopped onions
• 1/2 c. butter
• 2 Tbsp. parsley flakes
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. basil
• 1/4 tsp. oregano
• 2 eggs, beaten
• 8 oz. mozzarella cheese

DIRECTIONS:

Heat oven to 375°. Place crescent rolls into an ungreased 10″ pan or a 9″x13″ pan. Press over bottom and sides to form crust. Spread crust with mustard. In a skillet, cook zucchini and onions with butter until tender. Stir in seasonings. In a bowl, blend eggs and cheese. Stir into vegetable mixture; spread over crust. Bake for 18-20 minutes, until set. Can top with more cheese before quite done. Let stand 10 minutes before serving. Serves 6 people.