Italian Zucchini Crescent Pie

Italian Zucchini Crescent Pie

4 C grated or thin sliced zucchini (I grate mine)
1 C chopped onion
margarine
1/2 t salt
2 T parsley flakes
1/4 t each garlic powder, basil and oregano
1/2 t pepper
2 eggs (or 2 eggs worth of eggbeaters)
2 C shredded mozzarella or muenster cheese*
2 t mustard (yellow or brown)
1 8-oz can Crescent Dinner Rolls

Squeeze the zucchini to get some of the water out. Then sauté the zucchini and onions in the margarine (I used a little olive oil instead) for about 10 minutes. Stir in all the seasonings. Remove from heat. In a large bowl whisk the eggs then stir in the cheese. Add the zucchini mixture. Mix well.

Separate the crescent rolls and press into the bottom and up the sides of a 10" pie pan or quiche pan to form the crust. Spread mustard over the bottom of the crust. Pour the vegetable mixture into the pie pan. Bake in pre-heated 375 degree oven for 18 to 20 minutes or until center is set. You may need to cover the edges of the pie with foil during the last 5-10 minutes of baking. Let stand 10 minutes before serving.