Jo Ann’s Zucchini Quiche

Preheat oven to 375 degrees.

Unroll 8 oz package of refrigerated crescent rolls in a 9″ pie pan. (I like to lightly prebake it to make sure the crust is a crust.)

Saute 4 c. thinly sliced zucchini and diced onion in 4 T. butter, til tender.

Mix in 2 T. parsley, 1/4 t. dried oregano, 1/2 t. salt, 1/2 t. pepper.

Mix in 2 lightly beaten eggs and 2 c. shredded mozzarella.

Bake for 20 min or until set. Cook 10 min before serving.

Perfect for brunches!

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