Zucchini Pie

Zucchini Pie (from my friend Jean)
  *My notations

4 c thinly sliced zucchini
1 c coarsely chopped onion
1/2 c butter (1/4 c works fine) *I use 1/4 c coconut oil
1/2 c chopped parsley (or 2T flakes)
1/2 t each salt & pepper (optional)
1/4 t each garlic powder, basil and oregano
2 eggs, well beaten
2 c shredded Muenster cheese *I use Monterey Jack
1 (8oz) pkg crescent rolls
2 T prepared mustard (or enough to spread evenly on crust) *Have not added this because some family members don't like mustard

1.  Saute onion and zucchini in butter (*coconut oil) until crisp tender.
2.  Add parsley and seasonings.
3.  Blend eggs and cheese, stir into vegetables.
4.  Cover bottom of a 10" pie plate or 12x8" baking dish with crescent rolls. Pour vegetable mixture into crust, then bake at 375 degrees F for 18-20 minutes or until knife inserted in middle comes out clean.

I have made this several times now and really like it.  I had only cooked zucchini 1 or 2 times in my life, so this has given me a way to make and eat something with zucchini in it now.  All thanks to my friend!