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Ingredients Jump to Instructions ↓

  1. 4 cups thinly sliced, unpeeled zucchini

  2. 1 cup coarsely chopped onion

  3. 1/4 cup margarine or butter

  4. 1/2 cup chopped parsley or 2 Tbs. parsley flakes

  5. 1/2 tsp. salt

  6. 1/2 tsp. pepper

  7. 1/4 tsp. garlic powder

  8. 1/4 tsp. basil leaves

  9. 1/4 tsp. oregano leaves

  10. 2 eggs, well beaten

  11. 8 oz. (2 cups) shredded natural Muenster or Mozzarella cheese

  12. 8 oz. can Pillsbury Refrigerated Quick Crescent Dinner Rolls

  13. 2 tsp. Dijon or prepared mustard

Instructions Jump to Ingredients ↑

  1. Method :

  2. Heat oven to 375°F. In 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.

  3. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles.

  4. Place in ungreased 11- inch quiche, or 10-inchpie pan or 12 x 8-inch baking dish; press over bottom andup sides to form crust. Spread crust withmustard. Pour vegetable mixture evenly into crust.

  5. Bake at 3750F for 18-20 minutes or until knife inserted near center comes out clean. (If crust becomes too brown, cover with foil during last 10 minutes of baking.)

  6. Let stand 10 minutes before serving. Cut into wedges. To reheat: Cover loosely with foil, heat at 375°F for 12-15 minutes.

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