MIchelle's Quiche

Zucchini deep dish pie
(Pampered chef)
Crust
1 pkg refrigerated crescent rolls
2 tsp Dijon mustard
Filling
4 cups thinly sliced zucchini
1 cup coarsely chopped onion
2 tbsp butter
1 garlic clove pressed
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper
2 tbsp snipped fresh parsley (optional )
2 eggs
2 cups shredded mozzarella cheese
Preheat oven to 375. For crust unroll crescent dough; separate into triangles. Arrange evenly in deep dish pie tin with points toward the center. Push edges together to seal seems. Spread mustard over bottom of crust.
For filling slice zucchini, chop onion. Melt butter in skillet and cook the zucchini, onions, garlic, Italian seasoning, salt and pepper for 5 mins or until veggies are crisp-tender. Remove from heat and stir in parsley.
Whisk eggs in bowl, stir in cheese. Add veggie mix; mix well. Pour veggie mixture over crust, spread evenly. Bake 25- 30 mins or until center is set and crust is golden brown. Take out of oven and let sit for 10 mins before cutting.