A good recipe for all that left over zucchini grown in the garden this summer.

FILLING:

4 c. thinly sliced zucchini
1/2 c. butter
1 c. onions, chopped
2 tbsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano leaves
2 eggs, beaten
2 c. Mozzarella cheese shredded

Cook and stir zucchini, onions and butter 10 minutes. Stir in remaining ingredients except for eggs and cheese. Cook until combined. Combine eggs and 2 cups cheese, stir into zucchini mixture. Pour veggie mixture into the prepared pie crust and bake 20 minutes, covered with foil at 350 degrees. Remove foil and bake 10 more minutes. Serves 6.

CRUST:

1 (8 oz.) can crescent rolls
2 tbsp. mustard

Press into bottom of 10 inch pie plate.