Zucchini Crescent Pie

Zucchini Crescent Pie

4 cups thinly sliced zucchini

1 cup sliced onions

2 Tbsp. butter

2 Tbsp. parsley flakes

½ tsp. salt

½ tsp. pepper

¼ tsp. garlic powder

¼ tsp. basil leaves

¼ tsp. oregano leaves

2 egg, well beaten

2 cups shredded Mozzarella cheese

1 can refrigerated crescent rolls

1 tsp. prepared mustard

Heat oven to 375.  In a large skillet, sauté onions and zucchini in butter until tender, about 8 minutes.  Stir in seasonings.  In a large bowl, combine eggs and cheese; mix well.  Stir in cooked vegetable mixture.

Press dough into a lightly greased baking dish.  Firmly press perforations to seal.  Spread crust with mustard.  Pour egg-vegetable mixture over crescent rolls.  Bake for 20 minutes or until knife inserted near center comes out clean.