I've been on a "let's try a new recipe" kick lately, which is very unusual because my evenings are crowded with soccer games and softball games and swim team practices, which means my weekday escapades in the kitchen are far from noteworthy (just ask my kids).

But I invited a dear friend (who is a vegetarian) over for dinner last night, and I did what so many of us do: extended the invitation and then fretted over what to serve. After pouring over sites like epicurious.com, I settled on this quiche recipe. I think it was tasty enough to pass along!

Italian Zucchini Quiche

What you need:

4 cups thinly sliced, unpeeled zucchini (about 1 and 1/4 lbs)

2 medium size onions, chopped

1/2 cup (1 stick) butter (save $0.75!)

1/2 cup chopped parsley

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon leaf oregano, crumbled

1/4 teaspoon dried basil leaves

2 eggs, slightly beaten

2 cups shredded muenster or mozzarella cheese (8 oz)

1 8 oz can Pillsbury crescent rolls

2 teaspoons Dijon mustard (save $0.50!)

What you do:

Preheat oven to 375.

Saute zucchini and onion in butter in large saucepan over medium-low heat until zucchini is tender (approximately 10 minutes). Stir in parsley, salt, pepper, garlic powder, basil and oregano. Remove from heat.

Stir together eggs and cheese in a large bowl. Add vegetable mixture. Separate rolls into triangles. Arrange in 11 inch quiche pan or 10 inch pie plate. Press dough together over bottom and up sides to form crust. Spread mustard over. Add vegetable mixture.

Bake quiche for 35-40 minutes, or until inserted knife comes out clean. Let stand for 10 minutes before serving.

I served this with a basic mixed greens salad and a light, white Italian wine and it was really delicious. (So too was the company)!