Zucchini Quiche

• 4 c. thinly sliced unpeeled zucchini
• 1 c. coarsely chopped onion
• 1/2 c. margarine or butter
• 1/2 c. chopped parsley
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. sweet basil
• 1/4 tsp. oregano
• 2 eggs, well beaten
• 8 oz. (2 c.) shredded Muenster or Mozzarella cheese
• 8 oz. can crescent dinner rolls
• 2 tsp. Dijon mustard

1. Heat oven to 375u0b0.
2. In a 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
3. Stir in parsley and seasonings.
4. In large bowl, blend eggs and cheese.
5. Stir in vegetable mixture.
6. Separate dough into 8 triangles.
7. Place in ungreased 11-inch quiche pan, 10-inch pie pan or 12 x 8-inch baking dish.
8. Press over bottom and up sides to form crust.
9. Spread crust with mustard.
10. Pour vegetable mixture evenly into crust.
11. Bake at 375u0b0 for 18 to 20 minutes.
12. (If crust becomes too brown, cover with foil during last 10 minutes of baking.)
13. Cut into wedges to serve. Serves 6.

zucchini, onion, margarine, parsley, salt, black pepper, garlic powder, sweet basil, oregano, eggs, muenster, crescent dinner rolls, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=330175 (may not work)