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Italian Zucchini Quiche Recipe

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This recipe for Italian Zucchini Quiche, by , is from The HealthWorks Rehab and Fitness Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betsey Schmidt
Added: Sunday, December 10, 2006


8oz can Pillsbury refrigerated Crescent Rolls
2 tbsp mustard
4 cups thinly sliced zucchini (or combo of zucchini and yellow squash)
1 cup chopped onion
- cup margarine
cup chopped parsley (or 2 tbsp parsley flakes)
tsp salt
tsp pepper
tsp garlic powder
tsp basil
tsp oregano
2 eggs, beaten
2 cups (8oz) shredded mozzarella cheese

Prepare crust by lining an ungreased 10 inch pie pan with separated crescent rolls. Press rolls over bottom of pan and up sides to form crust. Spread with mustard and set aside.

Cook zucchini and onion in margarine for 10 minutes. Add parsley, salt, pepper, garlic powder, basil, and oregano to zucchini and continue cooking for an additional 3-5 minutes. Remove from heat. Add two beaten eggs and mozzarella cheese to mixture. Pour vegetable mixture into prepared crust. Bake in preheated 375 degree oven for 18-20 minutes, covering lightly with foil during the last few minutes of baking. (If center is not set, allow to cook a few additional minutes.) Allow to stand 10 minutes before serving.

(Recipe can be doubled and made in a 9x12 pan. It will require extra cooking time.)




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