zucchini pie

4 cups thinly sliced unpeeled zucchini (also yellow squash works well)

1 cups chopped onion (i always left this out, but now i'm liking it)

1/4 cup butter or margarine

1/2 cup chopped parsley, I always just use 2 tsp parsley flakes

2 tsp oregano

1/2 tsp salt

1/2 tsp pepper

1/4 tsp garlic powder

1/4 tsp basil leaves ( or a few fresh leaves, torn small)

2 eggs well beaten

8 oz or 2 cups shredded cheese (usually mozzerella or italian) 

8 oz can of cresent dinner rolls

2 tsp mustard (any kind)

Heat oven to 375*.

Cook Zucchini and onion in butter on medium heat skillet.

Stir in all spices. Mix eggs & cheese together and dump in your sauted veggies into the bowl.

While you're cooking zucchini and onion you can separate the crescent dough and lay it out so it covers the pan (pie pan) or you can (do it in a 8.5 x 11 inch pan by doing 1 & 1/2 of the recipe). Flatten it out across the pan and use the mustard to even out the dough covering the pan bottom and sides. 

Pour the mixed veggies and egg mixture into the crust and bake 18-20 minutes (a little longer if you use a bigger pan) 

It's pretty good about 10 minutes after it's done baking! Enjoy! 

p.s. it goes well with mint lemonade and lemon cake, for a yellow and green themed dinner!