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Zucchini Quiche

DVO Recipe Center


   4 cups sliced zucchini
   1 cup chopped onions
   1/2 cup parsley
   1/2 teaspoon black pepper
   1/4 teaspoon basil
   1/2 teaspoon oregano
   8 ounces shredded mozzarella cheese
   4 tablespoons butter
   1/2 teaspoon salt
   2 eggs, beaten
   1 clove garlic
   2 teaspoons ground mustard
   1 (8-ounce) tube refrigerated crescent rolls

Saute first 6 ingredients in butter. Remove from heat and add remaining ingredients (not crescents). Roll out crescents to fit in a regular pie pan and pour zucchini mixture on top. Bake at 375 for 20-25 minutes or until knife comes out clean. Let cool 10 minutes before serving.

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