Serves: 6
Total Calories: 430

4 cups thinly sliced zucchini
1 cup chopped onion
1/2 cup margarine
1/2 cup chopped parsley, or 2 tablespoons parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano leaves
2 eggs, beaten
4 ounces (1 cup) shredded mozzarella cheese
4 ounces (1 cup) shredded sharp cheddar cheese
1 (8-ounce) can refrigerated crescent roll
2 teaspoons prepared mustard

Cook and stir zucchini and onion in margarine for 10 minutes. Stir in parsley (or flakes), salt, pepper, garlic powder, basil, and oregano. Combine eggs and cheeses; stir into zucchini mixture. Separate crescent rolls into 8 triangles. Place in ungreased 10-inch pie pan (or 12x8-inch pan; just separate rolls into rectangles to form crust). Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture into crust. Bake at 375° for 18–20 minutes, or until center is set. Cover crust with foil last 10 minutes. Let stand a few minutes before slicing.

Nutritional Facts:

Serves: 6
Total Calories: 430
Calories from Fat: 223

More Recipes from the Best of the Best from the Plains Cookbook Cookbook:
Roasted Potatoes
Ruth’s Smashed Potato Bites
Heavenly Sour Cream Potatoes
Flathead Lake Monster Potatoes
Microwave Scalloped Potatoes
Easy au Gratin Potatoes
Puffy Coated Onion Rings
Caramelized Onion Tarts with Gorgonzola Sauce
Honeyed Onions
Microwave Creamed Onions
Spinach Casserole
Spinach and Feta Pie
Zucchini Pie
Impossible Garden Pie
Bountiful Stuffed Squash
Baked Cabbage
Nebraska Corn Pie
Triple Corn Casserole
Corn Casserole
Fresh Vegetable Medley with Parmesan-Lemon Sauce
Zippy Glazed Carrots
Fun Lady’s Tomato Pie
Asparagus Casserole
Pop’s Pepper Poppers
Garlicky Green Beans with Mushrooms
Barbecued Green Beans
Baked Bean Casserole
Chuck Wagon Bean Pot
Cowboy Beans
Firehole Beans
Idaho Buckaroo Beans