Italian Zucchini Crescent Pie

Italian Zucchini Crescent Pie

4 cups zucchini -- thinly sliced

1 cup onion -- chopped

2 tablespoons parsley flakes

2 tablespoons butter or margarine

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon oregano leaves

2 eggs -- beaten

8 ounces mozzarella cheese -- shredded (2 cups)

8 ounces pillsbury crescent dinner rolls

2 teaspoons prepared mustard

Preheat oven to 375'. In skillet cook zucchini and onions in butter until tender, about 8 minutes. Stir in parsley and seasonings. In large bowl blend eggs and cheese. Stir in vegetable mixture. Separate dough into triangles. If using a 12x8 pan, separate dough into 2 rectangles; press over bottom and 1" up sides to form crust.

Place in ungreased 10-inch pie plate or 12 x 8 baking dish or 11 inch quiche pan; press over bottom and up sides to form crust. Seal perforations. Spread crust with mustard. Pour vegetable mixture evenly into prepared crust. Bake at 375 degrees for 18-22 minutes or until knife inserted near center comes out clean (protect crust if over browning occurs). Let stand 10 minutes before serving.

Ethnic Recipes : European Recipes : Italian Recipes : Italian Zucchini Crescent Pie