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 and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture.

Separate dough into 8 triangles. Place in ungreased 10 inch pie pan, 12 x 8 inch baking dish or 11 inch quiche pan; press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetables evenly into crust. Bake at 375 degrees for 18 to 22 minutes or until knife inserted near center comes out clean. (If crust becomes too brown, cover with foil during last 10 minutes of baking.) Let stand 10 minutes before serving.