Deep Dish Zucchini Pie

CRUST:
1 pkg (8 oz) refrigerated crescent rolls
(i 2 cup use jiffy baking mix w/ 2/3 cup milk and follow instructions for dinner roll recipe)
2 tsp. Dijon mustard

FILLING:
4 C thinly sliced zucchini (3-4) small
1 cup coarsely chopped onion
2 TBSP butter or margerine
1 garlic clove, pressed
1/2 tsp italian seasoning (i use 1/4 tsp. oregano and 1/4 tsp. basil)
1/4 tsp salt
1/4 tsp. ground black pepper
2 TPSP fresh snipped parsley OR 2 tsp dried parsley
2 eggs
2 cups (8oz) shredded mozzerella cheese

1. Preheat oven to 375 F. For crust, unroll crescent dough; separate into triangles. Arrange evenly in round pie pan with points toward center. seal seams. press dough halfway up sides to form a crust. (since i use the dough for my crust, i roll it out to a regular 9 inch pie crust and crimp the top like i would a regular pie crust) Spread mustard over bottom of crust.

2. For filling, melt butter in skillet over med. high heat. cook and stir zucchini, onion, garlic, italian seasoning, salt, and pepper 4-5 mins or until veg. are crisp tender. remove from heat; stir in parsley.

3. Whisk eggs; stir in cheese. add veg. mixture; mix well. pour veg. mixture over crust, spreading evenly. Bake 25-30 mins. or until center is set and crust is golden brown. cut into wedges to serve.

I like to let it set for about 5 mins to cool.