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

In 10 inch skillet, cook, zucchini and onion in butter until tender (about 10 minutes). In large bowl; blend eggs and cheese, stir in zucchini mixture.

Separate dough into 8 triangles. Place in 11 inch quiche pan, 10 inch pie pan or 12 x 8 inch baking dish. Press over bottom and upsides. Spread with mustard, pour veggi mixture evenly onto crust. Bake at 375 degrees for 18 to 20 minutes. If crust browns too fast cover it with foil for the last 10 minutes.