This is a recipe from my friend, Jana Davis. We have found that this doesn't make for good leftovers unless you want to eat just the filling. The crust, crescent roll dough, gets soggy.
4 cups thinly unpeeled zucchini
1 cup coarsely chopped onion
1/2 cup margarine
1 tablespoons parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon sweet basil leaves
1/4 teaspoon oregano leaves
2 eggs beaten well
8 ounces grated mozzarella cheese
8 ounce can crescent rolls
2 tablespoons Dijon mustard
Saute zucchini, onion and butter until tender. Stir in parsley and other seasonings. Blend egg and cheese; stir into vegetables. Separate dough and place in bottom and sides of 10" pie pan, spread mustard evenly on crust. Pour vegetables into crust. Bake at 375 for 18 to 20 minutes. Insert knife, should come out clean. Let stand 10 minutes. Serve hot.
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