4 c Zucchini — thinly sliced
1 c Chopped onion
1/2 ts Salt
1/2 ts Pepper
1/4 ts Garlic powder — or 1 clove
1/4 ts Basil
1/2 ts Oregano
2 tb Chopped parsley
8 oz Shredded lowfat mozzarella
Cheese
2 Eggs — lightly beaten
1/4 c Reduced-calorie margarine
2 tb Dijon mustard
8 oz Tubed crescent rolls
Unroll each crescent dough and arrange in a sprayed pie pan to form a
crust. (Stretch to fit and spread evenly.) Seal the seams and crimp
the rim. Brush mustard on the dough. In large skillet, heat some of
the margarine and saute the onion for about 2 minute then add the
zucchini (add rest of margarine if needed) and saute for another 2
minutes or until zucchini are tender but firm. Stir in herbs and
salt and pepper; add garlic. Remove from heat. In a large bowl,
combine the cheese and the eggs. Stir in the saute. Transfer to pie
pan. Position oven rack so that it is about 4 inches from the bottom
heat
Yields
4 Servings