Instructions: Saute onion in oil until translucent. Add tomatos, zucchini, oregano, garlic powder, salt & pepper and saute until soft. Set vegetables aside to coo. Grease 9" pie pan (I like to use the glass type) and arrange crescent roll slices in pan to form a pie crust. If you like a thinner crust, you can use 1 can of crescent rolls. I usually double the recipe and make 2 pies at a time. Beat eggs, mozzerella, parmesan in seperate bowl. I usually add some salt, oregano, and garlic powder to the egg mixture as well. Drain excess oil and water from cooled vegetables. Add vegetables to egg mixture and combine well. Pour mixture into pie crust. Bake in preheated 325 oven until center is firm. Usually about 40 min. Remove from oven when done and let stand about 15 min before serving.

NOTE: It is important to use garlic POWDER in this case. It does affect the flavor.

BTW, if you want a good vegetable side dish, just cook the vegetables as directed and serve.

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