Zucchini Crescent Quiche

• 4 c. thinly sliced, unpeeled zucchini
• 1/2 c. coarsely chopped onion
• 1/2 c. margarine or butter
• 1/2 c. chopped parsley or 2 Tbsp. parsley flakes
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. basil
• 1/4 tsp. oregano
• 2 eggs, well beaten
• 8 oz. (2 c.) shredded Muenster
• 8 oz. Pillsbury crescent rolls
• 2 tsp. prepared mustard

1. Heat oven to 375u0b0.
2. In 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 quiche pan (or pie pan).
8. Press over bottom and up the sides to form crust.
9. Spread crust with mustard.
10. Pour in vegetable mixture.
11. Bake at 375u0b0 for 20 minutes or until knife inserted near center comes out clean.
12. Let stand 10 minutes before serving.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=503517 (may not work)