4 c. sliced, unpeeled zucchini
1 c. chopped onion
1/4 c. butter
2 tbsp. parsley
1/2 tsp. each & pepper
1/4 tsp. each garlic powder, oregano & basil
2 eggs, well beaten
8 oz. shredded Mozzarella
1 (8 oz.) pkg. crescent rolls
2 tsp. Dijon mustard

Saute vegetables in butter until tender; stir in spices. Combine eggs and Mozzarella cheese; stir in vegetable mixture. In ungreased 11" quiche/pie pan, pat crescent rolls to make a crust; spread with Dijon mustard. Pour vegetable mixture into crust; bake at 375 degrees for 20 to 25 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. If not done after 20 minutes and crust is getting too brown, cover edges of crust with foil. Serves 6 to 8.