Cheesy Zucchini Pie
When zucchini are in season, this cheesy pie is ideal. For this recipe, any kind of cheese may be used.
The crescent rolls should be unrolled, separated, and pressed into a 10-inch glass pie pan by pinching the seams together.
Place aside.
In a small bowl, combine the dried basil, oregano, salt, pepper, and garlic powder.
Place aside.
Set the oven to 375 degrees Fahrenheit (190 degrees C).
In a big skillet over medium heat, melt the butter.
Add the onion and zucchini, and cook for 10 minutes, stirring occasionally, until the vegetables are tender.
After turning off the heat, stir in the dried seasonings.
Allow to slightly cool.
In the meantime, beat the eggs in a bowl and stir in the Cheddar cheese shavings.
Line the bottom of the crescent roll pie crust with mozzarella cheese after brushing it with honey mustard.