Italian Zucchini Crescent Pie

4 cups sliced zucchini

1 cup chopped onions

1/4 cup margarine

1/2 cup chopped parsley

1/2 tsp each salt & pepper

1/4 tsp garlic powder

1/4 tsp basil

1/4 tsp oregano leaves

2 beaten eggs

2 cups (8oz) shredded mozzarella cheese

8 oz can crescent dinner rolls

2 tsp mustard

Yield:  serves 6-8

Freshness:  Good for 3 days in refridgerator

  1. Cook & stir zucchini & onions in margarine for 10 minutes.
  2. Stir in spices. Combine beaten eggs & cheese  with zucchini mixture.
  3. Separate dinner rolls into eight triangles. Place in ungreased 10″ pie pan.
  4. Press over bottom & up sides, spread crust with mustard.
  5. Bake 375 degrees for 20 min.
© Copyright 2018. All Rights Reserved.