ITALIAN ZUCCHINI CRESENT PIE

Italian Zucchini Cresent Pie image

Provided by judy base @judybase

Number Of Ingredients 13

4 cup(s) thinly sliced zucchini
1 cup(s) chopped onions
2 tablespoon(s) margarine or butter
2 tablespoon(s) dried parsley
1/2 teaspoon(s) salt
1/2 teaspoon(s) pepper
1/4 teaspoon(s) garlic powder
1/4 teaspoon(s) dried basil leaves
1/4 teaspoon(s) dried oregano
2 - eggs, well beaten
8 ounce(s) or (2) cups shredded cheese, muenster, mozzeralla, or cheddar
1 can(s) 8 oz. refrigerated crescent dinner rolls
2 teaspoon(s) prepared mustard

Steps:

Heat oven to 375 degrees. In large skillet over medium high heat, cook zucchini and onions in margarine until tender. stir in parsley, salt, pepper, garlic powder, basil ad oregano.
In large bowl combine eggs and cheese, mix well. Stir in cooked vegetable mixture.
Separate dough into 8 triangles. Place in ungreased 10 in pie plate, 12 x 8 (2 quart baking dish or 11 inch quiche pan, press over bottom and up sides to form crust. Firmly press perforations together to seal. Spread crust with mustard. Pour egg mixture evenly into crusted pan.
Bake at 375 degrees for 18 to 22 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.

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