8 oz. can crescent dinner rolls
4 c. thinly sliced zucchini
1 c. coarsely chopped onions
1/2 c. butter
1/2 c. parsley or 2 tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
1/4 tsp. garlic powder
2 eggs, well beaten
2 c. Mozzarella cheese

Place crescent rolls in 10 inch pie pan or 11 inch quiche pan (ungreased). Press over bottom and up sides to make a solid shell. Spread with 2 teaspoon mustard. Cook zucchini and onions 10 minutes. Add parsley and other seasonings. In large bowl, blend 2 eggs and 2 cups shredded cheese. Pour in vegetable mixture. Put mixture in shell. Bake at 375 degrees for 18-20 minutes.

(If shell gets too brown, place aluminum foil strips over edges of crust the last 10 minutes of baking time.)