Scott’s salmon recipe is on the blog, but he keeps talking about fabulous food!  And of course, as soon as he mentioned the zucchini quiche, I got e-mails asking for the recipe.  And Scott was kind enough to share the secret recipe, enjoy and thanks Scott!

Zucchini Quiche

4 cups unpeeled zucch, sliced thin                     1/2 chopped parsley

1 c. chopped onion                                            1/2 tsp. salt

1/2 c. butter                                                      1/2 tsp. black pepper

2 eggs well beaten                                             1/4 tsp. garlic power

8 oz. shredded mozzarella                                  1/4 tsp basil & oregano or 1/2 tsp. Italian spices

8 oz. Pillsbury crescent rolls

2 tsp. dijon mustard

Brown Zuch. and onion  in butter for 10 minutes. Stir in parsley and seasonings.

In large bowl, blend eggs and cheese. Stir in vegetable mixture, slightly cooled. Spray pie plate (I use glass pie plate) with Pam, and then line plate with crescent rolls. Smear with mustard. Pour mixture in pie plate. Bake at 375 for 20 or more minutes until brown (can cover at end with aluminum if browning too quickly but rolls now cooking enough). Let stand for 10 minutes. I make it the day before and I think it tastes better.

Enjoy!

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