Italian Zucchini Pie

1. 1

   Spread crescent rolls into a 10-inch pie plate.

2. 2

   Baste with a thin layer of mustard and let dry.

3. 3

   Cook and stir zucchini, onion and margarine (about ten minutes).

4. 4

   Add parsley flakes, salt, pepper, basil, oregano, eggs and Mozzarella cheese.

5. 5

   Pour into pie crust.

6. 6

   Sprinkle with Parmesan cheese and bake for about 20 minutes at 375u00b0.

7. 7

   Do not overbake, just until filling has set.

8. 8

   Let stand a few minutes before cutting and serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.