10 inch quiche dish
4 c. zucchini, sliced thin, unpeeled
1 c. onions, chopped coarse
1/2 c. butter
2 eggs, well beaten
8 oz. (2 c.) Mozzarella cheese, shredded
2 tbsp. parsley flakes
1 tsp. lemon and pepper seasoning salt
1 tsp. Italian seasonings
8 oz. can crescent rolls (refrigerated)
2 tsp. Dijon mustard

Heat oven to 375 degrees. Cook zucchini, onions in butter until tender. Stir in spices. In large bowl, blend eggs and cheese. Add vegetable mixture.

Separate refrigerated crescent dough in 8 triangles. Place in ungreased quiche dish. Press over bottom and up sides to form into crust. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake at 375 degrees for 20 minutes or until knife inserted into center comes out clean. Let stand 10 minutes, cut into wedges. Serves 6.

Bacon, fried crisp and crumbled, may be sprinkled on baked quiche (optional).