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

Saute zucchini and onion in butter until tender. Stir in parsley and seasonings.

Blend eggs and cheese in bowl. Stir in cooked vegetable mixture.

Separate dough into 8 parts. Place in ungreased 11 inch quiche dish, 10 inch pie pan or 12x8 inch baking dish. Press over bottom and up sides to form crust.

Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake at 375 degrees for 18 to 20 minutes or until set. Let stand 10 minutes before serving. Cut into wedges to serve; serve hot. Serves 6.