Italian Zucchini Crescent pie

A neighbor in N.Y. gave me this recipe many years ago. This is the first time I've made it and I'm sorry I never tried it sooner. It is SO deliciously good!



4 zucchini, thinly sliced
1 c. onion, chopped
olive oil
1/2 c. parsley, chopped or 2 Tbl. parsley flakes
1/2 tea. salt
1/4 tea. pepper
1/4 tea. garlic powder
1/4 tea. basil
1/4 tea. oregano
2 eggs, beaten
2 c. (8 oz.) mozzarella
1 tube crescent rolls
2 tea. mustard

In hot oil, cook and stir zucchini and onions for 10 minutes. Stir in parsley, salt, pepper, garlic, basil and oregano. Combine beaten eggs and mozzarella; stir into zucchini mixture.

Separate tube of crescent rolls into 8 triangles. Place in ungreased 9" pie pan, press over bottom and up sides to form the crust. Spread crust with 2 teaspoons mustard and then pour zucchini mixture onto crust.

Bake in 375 F. oven for 18-20 minutes or until center is set. Cover crust with foil during last 10 minutes of baking. Let stand 10 minutes before serving.