4 c. thinly sliced or peeled zucchini (fresh or frozen)
1 c. coarsely chopped onion
1/4-1/2 c. butter
1/2 c. chopped parsley (dried or fresh)
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic
1/4 tsp. oregano
1/4 tsp. basil
2 eggs, well beaten
8 oz. shredded mozzarella cheese
8 oz. canned crescent rolls
2 tbsp. mustard

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

Bake at 375 degrees for 18-20 minutes or until knife inserted near center comes out clean. If crust becomes too brown, cover with foil during last 10 minutes of baking. Before serving, cut into wedges. Serve hot.