Zucchini Pie with Backwoods Mustard Sweet Jalapeno

backwoods-mustard-zucchini-pie

4 cups shredded or thinly cut zucchini
1 cup chopped onion
1/4 cup butter
cook and stir for 10 min

add
1/2 cup chopped parsley, or 2 Tablespoons flakes
1/2 teas salt
1/2 teas pepper
1/2 teas basil
1/2 teas garlic powder
1/4 teas oregano
2 beaten eggs
8 oz shredded cheese

preheat 375

spread 8oz can of crescent rolls. Place triangles into ungreased
pie can.Press into bottom and sides.

spread 2-5 tablespoons (to your liking) of Backwoods Mustard "Sweet Jalapeno" in shell, pour vegetable mix over and bake.

Cook 18-20 min, let cool 10 before cutting