4 c. thinly sliced unpeeled zucchini
1 c. coarsely chopped onion
1/2 c. butter
1/2 c. chopped parsley or 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 Casino or Mozzarella cheese
8 oz. can Pillsbury refrigerated crescent rolls
2 tsp. mustard

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 zucchini mixture. Separate dough into 8 triangles. Place in 11 inch quiche dish, 10 inch pie plate or 12x8 inch baking dish. Press over bottom and up sides to form crust. Spread crust with mustard and pour vegetable mixture into crust. Bake at 375 degrees for 28-30 minutes. Let stand 10 minutes before serving. Serves 6.