4 c. thinly sliced zucchini
1 med. onion, chopped
1/2 c. butter
2 tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
2 eggs, beaten
8 oz. Muenster or Mozzarella cheese, grated
8 oz. can crescent dinner rolls
2 tsp. prepared mustard

Heat oven to 375 degrees. In 10 inch skillet, cook zucchini and onion in butter until tender. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 11 inch quiche pan or 10 inch pie pan. Press dough over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly over crust. Bake 25 to 30 minutes or until set. If crust becomes too brown, cover with foil during last 10 minutes of baking. Let stand 10 minutes before serving.