4 c. thinly sliced, unpeeled zucchini
1/2 c. coarsely chopped onion
1/2 c. butter
1/2 c. parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil leaves
1/4 tsp. oregano
2 eggs, well beaten
8 oz. Mozzarella cheese
8 oz. can Pillsbury refrigerated crescent dinner rolls

Heat oven to 375 degrees. In a 10 inch skillet cook zucchini and onion in butter until tender. Stir in parsley and seasonings. In a large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into triangles. Place in ungreased 11 inch quiche pan or pie dish. Press over the bottom and up the sides to form a crust. Pour vegetable mixture evenly into the crust. Bake at 375 degrees for 18 to 20 minutes or until a knife inserted comes out clean. Let stand 10 minutes before serving. Cut in wedges and serve.