Zucchini Quiche courtesy of Susan Kelley

4 cups zucchini, sliced thin
1 cup onion, chopped
½ cup butter
2T parsley flakes
½ t salt
½ t pepper
1/4t garlic powder
1/4t basil
1/4t oregano (I just use Italian seasoning)
2c mozzarella cheese, grated
2 eggs beaten
8 oz pkg of crescent rolls
2T Dijon mustard ( I use regular mustard)

Preheat the oven to 375 degrees.
Melt butter with the onions and zucchini and sauté 10 min or until onions are translucent.
While this cooks mix herbs and spices in one bowl, eggs and cheese in another.
Add spices to the pan and mix well.
Add egg cheese mix to pan and stir quickly.
Line your pie pan with the crescent rolls and baste with mustard (it helps to space them like a wide spaced puzzle before you join the pieces.
Quickly transfer to crescent roll lined pan (cheese melts quickly).
Bake 18-20 minutes or until golden and not runny.
Allow to cool and firm up 10 minutes.

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