4 c. thinly sliced zucchini
1 c. chopped onions
2 tbsp. butter
2 tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil leaves
1/4 tsp. oregano leaves
2 eggs, well beaten
8 oz. (2 c.) shredded Muenster or mozzarella cheese
8 oz. can Pillsbury refrigerated quick crescent dinner rolls
2 tsp. prepared mustard

Heat oven to 375 degrees. In 10 inch skillet, cook zucchini and onions in butter until tender, about 8 minutes. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. In large bowl, combine eggs and cheese; mix well. Stir in cooked vegetable mixture.

Separate dough into 8 triangles. Place into ungreased 10 inch pie pan, 12 x 8 inch (2 quart) baking dish or 11 inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg - vegetable mixture evenly into prepared crust. Bake at 375 degrees for 18 to 22 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.