This recipe comes from the Standard-Examiner Recipe Exchange Cookbook and was submitted by Elena Diarte-Bush.
4 cups thinly sliced unpeeled zucchini
1 cup chopped onion
1/2 cup margarine
1/2 cup chopped parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, well beaten
2 cups grated Muenster cheese
1 can refrigerated crescent rolls
2 tablespoons Dijon-style mustard
In a 10-inch skillet, saute zucchini and onion in margarine for 10 minutes. Stir in parsley and seasonings. Beat eggs and cheese in bowl. Stir in vegetable mixture. Separate packaged dough into 8 triangles. Press over bottom and sides of ungreased 10-inch pie plate to form a crust. Spread with mustard. Pour in vegetable mixture. Bake at 375 degrees for 18 to 20 minutes. Let stand for 10 minutes before slicing.