Serves: 6
Total Calories: 699

4 cups thinly sliced zucchini
1 cup chopped onion
2 tablespoons margarine or butter
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 eggs, well beaten
2 cups (8 oz.) shredded Muenster cheese or mozzarella cheese
1 (8-ounce) can refrigerated crescent roll
2 teaspoons prepared mustard

Heat oven to 375°F. In large skillet over medium-high heat, cook zucchini and onions in margarine until tender, about 8 minutes. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. In large bowl, combine eggs and cheese mix well. Stir in cooked vegetable mixture.

Separate dough into 8 triangles. Place in ungreased 10-inch pie pan, 12 x 8-inch (2-quart) baking dish or 11-inch quiche pan press over bottom and up sides to form crust.* Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pan.

Bake at 375°F. for 18 to 22 minutes or until knife inserted near center comes out clean.** Let stand 10 minutes before serving.

TIPS:
* If using 12 x 8-inch (2-quart) baking dish, unroll dough into 2 long rectangles press over bottom and 1 inch up sides to form crust. Firmly press perforations to seal. Continue as directed above.
**Cover edge of crust with strips of foil during last 10 minutes of baking if necessary to prevent excessive browning.

Nutrition Per Serving: Calories 360 Protein 15g Carbohydrate 21g Fat 25g Sodium 820mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 699
Calories from Fat: 496

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