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| 4 Tasse | zucchini thinly sliced |
| 1 Tasse | onion chopped |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 1/4 Teelöffel | Garlic powder; or 1 clove |
| 1/4 Teelöffel | basil |
| 1/2 Teelöffel | oregano |
| 2 Esslöffel | parsley chopped |
| 8 x ca. 30 g | Shredded lowfat mozzarella cheese |
| 2 | Eggs lightly beaten |
| 1/4 Tasse | Reduced-calorie margarine |
| 2 Esslöffel | dijon mustard |
| 8 x ca. 30 g | Tubed crescent rolls |
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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 source. Preheat to 325F.
Bake about 20 minutes. Let cool (set) for 10 minutes before serving. [mcRecipe / patH 23 Au 96]
filling.
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