Zucchini Crescent Pie

By mytastytreasures

Great way to use up the garden zucchini!

Ingredients

• 4 cups thinly sliced unpeeled zucchini
• 1 cup coarsley chopped onion
• 1/4-1/2 cup butter
• 2 Tablspoons parsley
• salt and pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 2 eggs, well beaten
• 8 oz shredded mozzarella cheese
• 8 oz crescent rolls
• dijon mustard

Preparation

Step 1

Preheat oven to 375. In a skillet cook zucchini and onion in butter till tender, about 10 minutes. Stir in parsley, salt, pepper, oregano, basil, and parsley. In a large bbowl, blend eggs and cheese. Stir in the veggie mixture.

Separate crescent dough into 8 triangles. Place in ungreased 10 inch pie plate. Press over botom and up sides to form a crust. Spread the crust with dijon mustard. Pour the vegaetable mixture into the pie crust.

Bake at 375 for 18-20 minutes. Until knife inserted in center comes out clean. Let stand 10 minutes before serving.