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Zucchini Quiche - Italian Zucchini Cresent Pie
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  • 4 cups (950 ml) zucchini, unpeeled and thinly sliced
  • 1 cup (225 ml) onion, coursely chopped
  • 1/2 cup (125 ml) butter/margarine
  • 1/2 cup (125 ml) parsley, chopped or 2 T dried parsley
  • 1/2 tsp (2 ml) salt
  • 1/2 tsp (2 ml) black pepper
  • 1/4 tsp (1 ml) garlic powder
  • 1/4 tsp (1 ml) sweet basil leaves
  • 1/4 tsp (1 ml) oregano leaves
  • 2 eggs, well beaten
  • 2 cups (475 ml) muenster or mozzarella cheese, shredded
  • 1 8 oz (224 grm). can Pillsbury Cresent Dinner Rolls
  • 1 tsp (5 ml) to 2 tsp (10 ml) dijon mustard (depending on how much you like dijon)
  • Heat oven to 375 degrees (200 C.).
  • In a skillet, cook zucchini and onion in butter 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, 10-inch pie pan, or 12-inch baking dish; press over bottom and up side to form crust.
  • Spread crust with mustard.
  • Pour vegetable mixture evenly over crust.
  • Bake 18-20 minutes, or until knife inserted near center comes out clean.
  • Let stand for 10 minutes before serving.
I've added about 1 cup diced, cooked chicken before with great results.

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