Source:

Chris

Serves/Makes:6

Ingredients

• 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)

Preparation

• 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.

Comments

I've added about 1 cup diced, cooked chicken before with great results.