Serves: 7
Total Calories: 285

4 cups thinly sliced unpeeled zucchini
1 cup chopped onion
1/2 cup margarine or butter
2 tablespoons parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon basil leaves
2 eggs, well beaten
2 cups shredded mozzarella cheese
1 (8-count) can crescent roll dough
2 teaspoons mustard

margarine until tender (about 10 minutes). Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 11-inch quiche pan. Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake at 375° for 18–20 minutes, or until knife inserted near center comes out clean. Let stand 10 minutes before serving.


Note: For extra cheesy flavor, use 3 cups mozzarella instead of 2.

Nutritional Facts:

Serves: 7
Total Calories: 285
Calories from Fat: 181

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