Zucchini Cresent Pie
4 cups of thinly sliced unpeeled zucchini
2 medium onions - chopped
1/2 cup butter
1/2 cup chopped parsley
1/2 tsp salt and 1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp basil
1/4 tsp oregano
2 lg eggs slightly beaten
2 cups shredded muenster cheese or mozzarella
1 can of cresent rolls
2 tsp dijon-style mustard
Saute` zucchini and onions in butter in large skillet until zucchini is tender (over a medium-low heat) about 10 minutes. Add parsley, salt, pepper, garlic powder, basil, and oregano. Removed from heat. In a separate bowl stir together cheese and eggs. Separate cresent rolls into triangles. Arrange in a 11" quiche pan or 10" pie pan. Press dough together over the bottom and sides of pan to form a crust. Spread crust w/ the dijon mustard. Combine your eggs mixture and vegetables together and pour into pie crust.
Bake at 375 degrees for 35-40 minutes. This makes about 6 servings.
I love using fresh herbs in this instead of the dried. When I was younger my mom always had dried herbs at hand so that is what we used in the recipe.