- 1
- 55 mins
Ingredients
- 2 tablespoons LAND O LAKES® Butter
- 4 cups thinly sliced zucchini
- 1 cup chopped onions
- 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 LAND O LAKES® Eggs, well beaten
- 2 cups shredded Muenster or mozzarella cheese (8 oz)
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 2 teaspoons yellow mustard
Preparation
Step 1
Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass 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 vegetable mixture evenly into crust and bake for 18-20 minutes , until knife inserted near centre comes out clean.
If crust becomes too brown, cover with foil during last 10 minutes of baking.
Let stand for 10 minutes before cutting into wedges to serve.