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

Preheat oven to 375 degrees. In 10 inch skillet, cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate crescent rolls into 8 triangles. Place in ungreased 10 inch pie pan, 12 x 8 inch baking dish or 11 inch quiche pan. Press over bottom and up sides to form crust. Spread mustard over crust. Pour vegetable mixture evenly into crust. Bake at 375 degrees for 18 to 20 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Cut into wedges to serve. Serve hot. Makes 6 servings.

NOTE: If crust becomes too brown, cover with foil during last 10 minutes of baking. If using 12 x 8 inch baking dish, separate dough into 2 long rectangles. Press over bottom and 1 inch up sides to from crust. To reheat, cover loosely with foil and heat at 375 degrees for 12 to 15 minutes.