Italian zucchini quiche

 
                          Italian Zucchini Quiche
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Quiche
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Large         or 2 medium zucchini
    1      Medium        onion -- chopped finely
      1/2  C.            margarine
      1/2  C.            parsley
      1/2  Tsp.          salt
      1/2  Tsp.          pepper
      1/4  Tsp.          garlic powder
      1/4  Tsp.          basil
      1/4  Tsp.          oregano
    2                    eggs -- beaten
    8      Oz.           shredded Mozzarella cheese
    1      Pkg.          Pillsbury crescent dinner rolls
 
 Peel and slice zucchini thinly. Place in saucepan,
 cover and boil for 1/2 hour. Drain and set aside. In large
 frying pan, combine onion and margarine. Brown onion slightly.
 Stir in parsley, salt, pepper, garlic powder, basil and
 oregano. Stir well. Cook on medium heat 5 minutes. Remove
 from heat. In large bowl, mix eggs and cheese. Add zucchini
 mixture and parsley mixture. Stir well. Unroll crescent
 rolls, line 9-inch pie plate or quiche dish with dough. Pour
 zucchini mixture into pie plate. Bake 10 minutes uncovered
 then 10 more minutes covered with aluminum foil at 375 degrees. Turn
 off oven, but leave quiche in oven, 2 to 3 minutes.
 
 
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