Granny's Italian Zucchini Pie

Ingredients

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

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes.
3. Add salt, pepper, garlic powder, basil, and oregano; stir to coat.
4. Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.
5. Separate crescent dough into two rectangles and place into a 8x12-inch baking dish; press into bottom and slightly up sides of dish to form a crust.
6. Spread mustard onto crust.
7. Pour zucchini-egg mixture into crust.
8. Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.