4 c. thinly-sliced unpeeled zucchini
1 c. coarsely chopped onion
1/3 to 1/2 c. butter (as desired)
1/2 c. chopped fresh parsley
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. crushed dried basil
1/4 tsp. crushed dried oregano
2 eggs, well beaten
8 oz. shredded mozzarella cheese
1 (8 oz.) can refrigerated crescent rolls
2 tsp. prepared mustard

In a large skillet, cook zucchini, onion, butter, parsley and seasonings over medium heat about 10 minutes; set aside. In a large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into triangles and place over bottom and up sides of ungreased 10-inch pie pan or quiche plate to form crust. Spread mustard over crust. Pour in vegetable mixture.

Bake at 375°F for 18 to 20 minutes. Let stand 10 minutes before serving.

Serves 6.