Italian Zucchini Quiche(A.K.A.: Immigrant Pie, Italian Pie)

• 4 c. zucchini, sliced thin
• 1 c. chopped onion
• 1/4 c. butter or margarine
• 1/2 c. chopped parsley or 2 Tbsp. dry parsley flakes
• 1/2 tsp. each: salt and pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. each: basil and oregano
• 2 beaten eggs
• 8 oz. (2 c.) shredded Monterey Jack or Muenster cheese
• 1 (8 oz.) can Pillsbury quick dinner crescent rolls
• 2 tsp. mustard

1. Saute zucchini and onion in butter for 10 minutes.
2. Stir in parsley, salt, pepper, garlic powder, basil and oregano.
3. Combine eggs and cheese and stir into zucchini mixture.
4. Separate crescent rolls into 8 triangles and press over sides of ungreased 10-inch pie pan to form crust.
5. Spread with mustard and pour vegetable mixture into crust.
6. Bake in a 375u0b0 oven for 20 minutes or until center is set.
7. Cool 10 minutes before serving.
8. Serves 6 to 8.

zucchini, onion, butter, parsley, salt, garlic powder, basil, eggs, muenster cheese, crescent rolls, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056274 (may not work)