Italian Zucchini Quiche
Yield
4 servingsPrep
30 minCook
25 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large | zucchini |
|
| 1 | medium |
onions
finely chopped |
|
| ½ | cup | margarine |
|
| ½ | cup | parsley leaves |
|
| ½ | teaspoon | salt |
|
| ½ | teaspoon | black pepper |
|
| ¼ | teaspoon | garlic powder |
|
| ¼ | teaspoon | basil |
*
|
| ¼ | teaspoon | oregano |
|
| 2 | large |
eggs
beaten |
|
| 8 | ounces |
mozzarella cheese
shredded |
|
| 1 | package | crescent roll dough |
*
|
Trans-fat Free, Low Carb
Directions
Peel and slice zucchini thinly.
Place in saucepan, cover and boil for ½ 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℉ (190℃).
Turn off oven, but leave quiche in oven, 2 to 3 minutes.
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