Zucchini Pie 2 Becky Grasso

1 tube (8 oz) refrigerated crescent rolls 1 tsp. Dijon mustard

4 cups sliced zucchini 1 cup chopped onion

6 Tbsp. butter, cubed 2 eggs, lightly beaten

1 cup shredded mozzarella cheese 1 cup Colby Monterey Jack cheese

2 tsp. dried parsley flakes ½ tsp. salt

½ tsp. pepper ¼ tsp. dried basil

¼ tsp. dried oregano

Separate crescent dough into eight triangles and place in a greased 9 inch deep dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard. In large skillet, sauté zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses seasonings and zucchini mixture. Pour into crust. Bake at 375 degrees for 20-25 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with a foil if crust browns too quickly. Yield: 6 servings.