Zucchini Quiche

• 4 cups zucchini unpeeled, thinly sliced
• 1 cup onions coarsely chopped
• 1/2 cup parsley leaves chopped
• 1/2 teaspoon black pepper
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 8 ounces mozzarella cheese grated
• 4 tablespoons butter
• 1/2 teaspoon salt
• 2 large eggs well beaten
• 1 each garlic cloves minced
• 1 can crescent roll dough
• 2 teaspoons dijon mustard

1. Preheat oven to 375F (190C).
2. Saute zuchinni and onion in margerine until tender.
3. Add parsley and seasonings.
4. Blend eggs and cheese in bowl, add veggie mixture.
5. Separate dough into its triangles, arrange in ungreased 10 inch pie pan, pressing over bottom and up sides to form crust.
6. Paint crust with mustard; pour veggie/egg/cheese mixture into crust.
7. Bake 18 to 20 minutes until knife inserted in center comes out clean.
8. Allow to stand 10 minutes to set, before serving.

zucchini, onions, parsley, black pepper, basil, oregano, mozzarella cheese, butter, salt, eggs, garlic, crescent roll, mustard

Taken from recipeland.com/recipe/v/zucchini-quiche-36098 (may not work)