Zucchini Pie

When spring finally rolls around and the Amish markets start selling, I think of this dish right away. So good! I can't stop with just one piece.

Ingredients:
1 tube (8 ounce) refrigerated crescent rolls
4 cups zucchini, sliced
1 cup onion, chopped
2 tablespoons butter, cubes
2 eggs, lightly beaten
1 cup shredded mozzarella cheese
1 cup shredded Colby-Monterey jack cheese
2 teaspoons Dijon mustard
2 tablespoons dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano

Directions:
1. Preheat oven to 375 degrees. Separate crescent dough into eight triangles and place in a greased 9 inch deep dish pie plate with points toward the center. Press dough onto bottom and up sides of plate to form a crust; seal seems.

2. In a large skillet over medium heat, melt butter. Saute zucchini and onion until tender.

3. In a large bowl, combine eggs, cheeses, mustard, seasonings, and zucchini mixture. Pour into crust.

4. Bake for 20-25 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil if crust browns too quickly. Let set for 5 minutes before cutting.