4 c. thinly sliced unpeeled zucchini
2 med. onions, chopped
1/2 c. chopped parsley
1/2 tsp. pepper
1/4 tsp. leaf basil, crushed
2 eggs, slightly beaten
1 can crescent dinner rolls
1 stick butter
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. oregano, crumbled
2 c. shredded Mozzarella cheese
2 tsp. Dijon style mustard

Saute zucchini and onion in butter until tender, 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano; remove from heat. Stir together eggs and cheese in a large bowl; add vegetable mixture. Separate rolls into triangles. Arrange in 11" quiche pan or 10" pie pan. Press dough together over bottom and up sides to form crust. Spread with mustard. Add vegetable mixture. Bake 30 to 35 minutes at 375 degrees, or until knife comes out clean.