4 tbsp. butter
4 c. thinly sliced unpeeled zucchini
1 c. chopped onion (or 1 tsp. onion flakes)
1/2 c. chopped fresh parsley or 2 tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. dried oregano
2 eggs, well beaten
2 c. shredded Muenster or Mozzarella cheese
1 can (8 oz.) refrigerated quick crescent rolls
2 tsp. Dijon style mustard

Melt butter, add zucchini and onions. Cook until tender or about 10 minutes. Add spices. Beat eggs well and add cheese. Stir this mixture into vegetable mixture. Set aside.

Separate dough into 8 triangles. Place in ungreased 11 inch quiche pan or 9x13 baking dish, pressing together to make solid crust. Spread mustard over crust. Pour vegetable mixture evenly onto crust. (If using baking dish, press dough on bottom and up the sides one inch to form crust.)

Bake at 375 degrees 18 to 20 minutes or until knife inserted in center comes out clean. (If crust becomes too brown, cover with foil for the last 10 minutes of baking.) Let stand for 10 minutes before serving, serve hot.