4 c. shredded zucchini
2 c. green pepper
1/4 c. water
1 c. shredded mozzarella or monterey jack cheese
1 pkg. refrigerated crescent rolls
3 eggs
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. garlic powder
Pepper to taste
2 med. size tomatoes
Sliced Parmesan cheese, grated

Combine zucchini, green pepper and water. Cover and cook, stirring occasionally, 10 minutes until soft. Line 10 inch pie plate with crescent roll dough, patting to fit bottom and sides. In small bowl, whisk eggs and spice mixture. Stir and pour into crust. Top with sliced tomatoes and sprinkle liberally with Parmesan cheese. Bake at 400 degrees 20 minutes. Reduce heat and bake 15 minutes more. Test by inserting knife in center. When blade is clear, quiche is ready. Allow to stand 10 minutes before cutting. Good hot or cold. Makes 6 to 8 servings.