Did you know the human head weighs eights pounds? Your sneeze travels 100 miles per hour?
Did you know that pro surfer Keala Kennelly is an excellent chef? Yes its true. She is sharing her Zucchini Pie recipe with us. Yum, God bless the cook.

ZUCCHINI PIE

Ingredients

1 (8 ounce) package refrigerated crescent rolls
1/4 cup margarine
4 cups sliced zucchini
1/4 cup chopped onion
2 tablespoons dried parsley
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 eggs, lightly beaten
2 cups shredded mozzarella cheese
Directions

Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9 inch pie pan, covering sides and bottom.
Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet form heat, and mix in the eggs and cheese.
Bake 20 minutes in the preheated oven, until set. Cool 10 minutes before serving.
Nutritional Information

Amount Per Serving Calories: 351 | Total Fat: 23.3g | Cholesterol: 95mg