Italian Zucchini Crescent Quiche - cooking recipe

Ingredients

8 c. sliced zucchini
2 c. chopped onion
1/2 c. margarine
1 c. chopped parsley
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. basil
1/2 tsp. oregano
5 eggs, beaten
8 oz. shredded Swiss cheese
8 oz. shredded Mozzarella
2 cans Pillsbury crescent rolls
4 tsp. Dijon or prepared mustard

Preparation

Heat oven to 375\u00b0.
In large skillet, cook zucchini and onion in margarine (about 10 minutes).
Add parsley and seasonings.
In large bowl, blend eggs and cheese.
Stir in zucchini mixture. Press dough over bottom and sides of cookie sheet.
Spread with mustard.
Pour vegetable mixture over crust.
Bake 20 minutes. Let stand 10 minutes before serving.