Zucchini Brunch Pie
4 cups sliced zucchini
1 cup chopped onion
1/4 cup butter or margarine
2 eggs, lightly beaten
2 cups shredded mozzarella cheese
1/2 cup chopped fresh parsley (or 2 tbl. dry)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
8 ounces refrigerated crescent rolls
2 teaspoons prepared mustard
In a skillet, saute zucchini and onion in butter until tender, about 10 minutes. Remove from the heat and cool slightly. Stir in eggs, cheese, parsley, salt, pepper, garlic powder and basil. Separate the crescent rolls and press into an ungreased 10 inch pie plate to form a crust. Brush crust with mustard. Spoon zucchini mixture into crust. Bake at 375ºF for 10 minutes. cover loosely with foil to prevent excess browning. Bake another 10 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 8 servings.
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