4 c. zucchini, unpeeled & thinly sliced
1 c. onion, coarsely chopped
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. garlic powder
1/4 tsp. sweet basil leaves
1/4 tsp. oregano leaves
2 eggs, well beaten
8 oz. shredded mozzarella cheese (2 c.)
1 (8 oz.) can refrigerator quick crescent dinner rolls
2 tsp. Dijon or prepared mustard

Heat oven to 375 degrees. In a 10 inch skillet, cook zucchini and onions 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 8 triangles. Place in ungreased 11 inch quiche pan, 10 inch pie plate or 12 x 8 inch baking dish. Press dinner rolls over bottom and up sides to form crust. Spread with mustard. Pour vegetable mixture into crust. Bake at 375 degrees for 18-20 minutes or until knife inserted in center comes out clean. If crust becomes too brown, cover with foil during last 10 minutes of baking.