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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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