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Italian Zucchini Quiche


4 c. thinly slice unpeeled zucchini
1 c. chopped onion
1/2 c. butter
1/2 c. chopped parsley or 2 tbsp. parsley flakes
1/2 tsp. salt
1/4 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. sweet basil leaves
1/4 tsp. oregano
2 eggs, well beaten
8 oz. (2 c.) shredded mozzarella cheese
1 (8 oz.) can crescent rolls
2 tsp. mustard


Heat oven to 350 degrees. In 10 inch skillet cook onion and zucchini in butter until tender (about 6 minutes). Stir in parsley and seasonings. In large bowl blend eggs and cheese. Stir in vegetable mix.

Separate crescent rolls into 8 triangles. Place in ungreased 11 inch quiche pan or 10 inch pie pan or 8 x 12 inch baking dish. Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mix into crust.

Bake for 18 minutes. Test by inserting knife near center. Let cool 10 minutes before serving.

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