Yes- I took this photo of our dinner about 6 weeks ago, when zucchini and tomatoes were at their best.
Zucchini Crescent Pie
Line a 10 inch pie pan with 18-ounce can crescent roll dough. (This is what the recipe calls for, and it's fine, but you could also use a regular pie crust and pre- cook it a little)
Brush dough with about 2 teaspoons of mustard (yellow or brown- your choice). The recipe calls for 2 tsp but I generally use a little more. We like mustard.
4 Cups thinly sliced zucchini
1 Cup chopped onion
Saute in 1/4 - 1/2 cup margarine or butter for 10 minutes.
1/2 cup chopped parsley or 2 tablespoons parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregoano
2 beaten eggs
8 ounces (2 cups) shredded mozzarella or muenster cheese
The already-sauteed zucchini/onion mixture