Italian Zucchini Pie

4	cups	zucchini, unpeeled, thinly sliced
1	cup	onion, chopped
6	Tbsp	butter
1/2	cup	parsley (-or- 2 tbsp dried), chopped
1/2	tsp	salt
1/2	tsp	pepper
1/4	tsp	garlic powder

1/4	tsp	sweet basil
1/4	tsp	oregano leaves
2		eggs
8	oz	munster cheese, shredded
1	can	(8 oz) cresent dinner rolls
2	tsp	dijon mustard, prepared type

Cook zucchini and onions in butter until tender. Stir in parsley and seasoning. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough and line pan. Spread mustard on crust. Pour mixture into crust. Bake 375° for 20 - 25 minutes or until knife comes out clean. If crust gets too brown, cover with foil last 10 minutes.

Source

Source: Sue Ryan (family friend)

Lyons Family Cookbook