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