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. 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. shredded Muenster or Mozzarella
8 oz. can Pillsbury crescent rolls
2 tsp. Dijon mustard

Heat oven to 375 degrees. In 10" skillet cook zucchini and onion in butter until tender (10 minutes). Stir in parsley and seasonings. In large bowl blend eggs and cheese. Stir in vegetable mixture. Separate dough into eight triangles. Place in ungreased 11" quiche pan, 10" pie pan or 12"x8" baking dish. Press dough over bottom and up sides to form crust. Spread crust with Dijon mustard. Pour vegetable mixture into crust.

Bake at 375 degrees for 18 to 20 minutes or until knife inserted comes out clean. Let stand 10 minutes before serving. NOTE: If crust becomes too brown cover with foil last 10 minutes of baking.