Zucchini Pie

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This recipe hails back from my Minnesota days--it is so yummy and great hot out of the oven or at room temp! Now that we are entering zucchini bat season--you know when they get soooo big its like a baseball bat in your garden!! I have also made the mixture ahead and then Ziploc it and dumped it into the shell the day of serving to bake. The mustard is a great touch so don't skip it!

4 cups zucchini
1 cup onion -- sliced 1/4" thick
1/2 cup margarine -- or olive oil
2 tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 Teaspoon basil
1/4 teaspoon oregano
2 eggs
8 ounces mozzarella cheese
1 package crescent rolls
mustard -- guldens

saute zucchini onion and EVOO  til soft


meanwhile mix parsley/ salt/ pepper/ garlic powder/basil/oregano and eggs and cheese

 --then pour over sauteed zucchini mixture

place crescent rolls in pie plate and spread mustard over raw crescent

then spread zucchini mixture over

bake 375 for 18-25 min til brown

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