4 c. thinly sliced unpeeled zucchini
1 c. chopped onion
1/2 c. butter
2 tbsp. parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 eggs, beaten
8 oz. shredded Muenster or mozzarella
8 oz. can crescent dinner rolls
2 tsp. mustard

Heat oven to 375 degrees. Cook zucchini and onion in butter until tender. Stir in parsley and seasonings.

In bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Press dough in bottom and sides of quiche pan. Spread crust with mustard. Pour vegetable mixture evenly in crust. Bake at 375 degrees for 18-20 minutes. Cover with foil for the last 10 minutes. Let stand 10 minutes.