Zucchini Crescent Pie - CSA|365

Ingredients

• 2 tablespoons butter (preferably Amish Roll Butter)
• 4 cups thinly sliced zucchini (or summer squash, or whatever else you’d like to throw in, kale, spinach, tomatoes, use what you have!)
• 1 cup chopped onion (I’ve gone with 1/2 cup too, again, personal preference)
• 2 tablespoons dried parsley flakes (skip this and go straight for the PYO herb garden!)
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (freshly ground, to taste)
• 1/4 teaspoon garlic powder (go for a real minced clove!)
• 1/4 teaspoon dried basil leaves (a few fresh basil leaves or a frozen block of summer pesto are a great substitute here)
• 1/4 teaspoon dried oregano leaves (again, go for the real deal if you have it! I generally triple the amount when substituting with fresh herbs)
• 2 eggs, well beaten
• 2 cups shredded Muenster or mozzarella cheese (8 oz)
• 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls (or other preferred brand)
• 2 teaspoons yellow mustard (dijon is great too)