Zucchini Quiche - cooking recipe

Ingredients

4 c. thinly sliced zucchini (unpeeled)
1 c. chopped onion (dried can be substituted)
1/2 c. margarine
1/2 c. chopped parsley or 2 Tbsp. dried
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. dried oregano
2 eggs, beaten
2 c. shredded Mozzarella cheese
1 (8 oz.) can crescent rolls
2 tsp. Dijon or plain mustard

Preparation

Preheat oven to 375\u00b0.
In large skillet, cook zucchini and onion in margarine until tender (10 minutes).
Stir in parsley and seasonings. In large bowl blend eggs and cheese.
Stir in vegetable mixture.
Prepare crust in 10-inch pie pan or similar baking dish by separating dough into triangles and pressing over bottom and up sides to cover.
Spread crust with mustard.
Pour vegetable mix evenly into crust.
Bake 20 to 25 minutes, until knife inserted near center comes out clean.
If crust becomes too brown, cover with foil last 10 minutes.
Let stand 10 minutes before serving.
Serves 6.