Zucchini Pie

4 cups of zucchini cut into small pieces
1/2 stick of butter (this is used for sauteing the zucchini and onions - i used a little bit of garlic infused olive oil instead and it worked just as good :o)
1 medium chopped onion
2 eggs
3 cups mozzarella or muenster cheese - shredded (I used reduced fat and Alex and I couldn't tell the difference)
4 tablespoons of parsley flakes
2 packages of Pillsbury cresent rolls (8 count) - I used the reduced fat version and you can't tell the difference in taste
3/4 teaspoon each of garlic powder, pepper and Italian seasoning
mustard- any kind

Saute zucchini and onion in olive oil or butter. In bowl mix eggs, cheese and seasonings. Press cresent rolls into a pie plate so that it covers the bottom and sides of the pan (I used a 9 x 13" stone cake pan). Spread mustard on top of rolls. Mix zucchini, eggs, cheese, etc. Pour into pie plate and spread evenly. Bake at 350 for 20 minutes or until rolls turn brown - let settle and serve.

Serving Size: 8 servings

Number of Servings: 1

Recipe submitted by SparkPeople user MORTICIA7867.