Zucchini Pie

My husband and I enjoyed this tasted treat on our back deck last night. It has fresh tomatoes, zucchini, purple basil and orange thyme fresh from the garden and is super easy to make. Here is the recipe that I found on all recipes, posted by Mrs. Walter.

Ingredients

1 (8 ounce) package refrigerated crescent rolls

1/4 cup margarine

4 cups sliced zucchini

1/4 cup chopped onion

2 tablespoons dried parsley

1/4 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 eggs, lightly beaten

2 cups shredded mozzarella cheese

Directions

Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9 inch pie pan, covering sides and bottom.

Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet form heat, and mix in the eggs and cheese.

Bake 20 minutes in the preheated oven, until set. Cool 10 minutes before serving.