4 c. thinly sliced zucchini
1 c. onion
1/2 stick butter
2 tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. sweet basil leaves
1/4 tsp. garlic powder
1/4 tsp. oregano
2 eggs, well beaten
8 oz. Mozzarella cheese, shredded
1 (8 oz.) can crescent rolls
2 tsp. Dijon mustard

Cook zucchini and onion in butter until tender. Stir in parsley and other seasonings. In large bowl blend eggs with cheese. Stir in zucchini mixture.

Separate dough into triangles and line a quiche dish (or 10 inch pie pan - ungreased). Spread crust with mustard. Place zucchini mixture in crust.

Put extra cheese on top for a prettier casserole. Bake at 375 degrees for 18 to 20 minutes. Let stand 10 minutes before serving.

This recipe was given to me by former Southside Member Denise Garland now of Newark, Delaware.