Zucchini Crescent Pie

This recipe won the Betty Crocker bake off some years ago. Very easy to make and Oh so Delicious.. I have changed it a bit to suit our likings.

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 1 (12 ounce) can  Pillsbury Refrigerated Crescent Dinner Rolls (8 rolls)
• 2  tablespoons mustard (of choice)
• 3 -4  small zucchini
• 1  medium red onion
• 2  tablespoons butter
• 8  ounces cheddar cheese (shredded)
• 3  eggs (slightly beaten)
• 1  teaspoon garlic powder
• 1  teaspoon parsley
• 1  teaspoon salt
• 1  teaspoon pepper

Directions

1. Saute thinly sliced squash and onion in butter until transparent.
2. press crescent rolls into ungreased 9 inch pie pan to form crust.
3. spread mustard over pie crust.
4. mix together remaining ingredients.
5. pour into pie crust and bake 40 to 50 minutes until nicely browned and knife comes out clean.