Granny’s Italian Zucchini Pie

Ingredients

• 1/4 cup butter
• 4 cups thinly sliced zucchini
• 1 cup coarsely chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 eggs, well beaten
• 1 (8 ounce) package shredded mozzarella cheese
• 1 (8 ounce) tube refrigerated crescent rolls
• 2 tablespoons yellow mustard

Directions

Preheat the oven to 375 degrees F (190 degrees C).

Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat.

Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.

Separate crescent dough into two rectangles and place into a 8×12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.

Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.