Name: Mom's Zucchini Pie
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 1 (8 ounce) package refrigerated crescent rolls; 0.25 cup margarine; 4 cups sliced zucchini; 0.25 cup chopped onion; 2 tablespoons dried parsley; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 0.25 teaspoon dried oregano; 2 cups shredded mozzarella cheese; 2 large eggs, lightly beaten

Cook Time: 30 minutes

Ingredients

1 (8 ounce) package refrigerated crescent rolls
cup margarine
4 cups sliced zucchini
cup chopped onion
2 tablespoons dried parsley
teaspoon salt
teaspoon ground black pepper
teaspoon dried oregano
2 cups shredded mozzarella cheese
2 large eggs, lightly beaten

Directions

Preheat the oven to 375F (190C).
Unroll the crescent rolls and press them into a 9-inch pie pan, covering both the bottom and the sides. Set aside.
Melt the margarine in a skillet over medium heat. Add the zucchini and onion to the skillet and cook, stirring occasionally, until the vegetables are tender.
Season the zucchini and onion mixture with parsley, salt, pepper, and oregano. Remove from heat.
Allow the zucchini mixture to cool slightly, then stir in the shredded mozzarella cheese and beaten eggs.
Pour the zucchini mixture over the prepared crescent roll crust in the pie pan.
Bake in the preheated oven for about 20 minutes, or until the mixture is set and the crust is golden brown.
Let the dish cool for 10 minutes before slicing and serving.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value
Calories	351
Total Fat	23g	30%
Saturated Fat	8g	39%
Cholesterol	86mg	29%
Sodium	842mg	37%
Total Carbohydrate	20g	7%
Dietary Fiber	1g	4%
Total Sugars	5g
Protein	15g	30%
Vitamin C	15mg	17%
Calcium	329mg	25%
Iron	2mg	12%
Potassium	305mg	6%