4 c. thinly sliced, unpeeled zucchini
1 c. coarsely chopped onion
1/4-1/2 c. butter
1/2 c. chopped parsley or 2 tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. sweet basil leaves
1/4 tsp. oregano leaves
2 eggs, well beaten
8 oz. (2 c.) mozzarella (shredded) or shredded muenster cheese
8 oz. can Pillsbury refrigerated quick crescent dinner rolls
2 tsp. Dijon or pure prepared mustard

Heat oven to 375 degrees. In 10 inch skillet, cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture.

Separate dough into triangles. Place in ungreased 10 inch pie 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 vegetable mixture evenly into crust.

Bake at 375 degrees for 18-20 minutes or until knife near center comes out clean. (If crust becomes too brown cover with foil during last 10 minutes of baking.) Let stand 10 minutes. Cut into wedges. Serve hot. 6 servings.