4 c. thin sliced zucchini
1 c. chopped onion
1/2 c. butter
1/2 c. parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic, pulverized
1/4 tsp. sweet basil
1/4 tsp. oregano
2 eggs, well beaten
8 oz. shredded Mozzarella
8 oz. can crescent rolls
2 tsp. Dijon or prepared mustard

Heat oven to 375 degrees. Saute zucchini, onion and butter until tender. Stir in all seasoning - in a large bowl blend eggs and cheese. Slowly stir in slightly cooled vegetable mixture. Separate crescent rolls, press into 11 inch quiche pan or 10 pie pan - press over bottom and up sides. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake at 375 degrees for 18-20 minutes or until knife comes out clean - let stand 10 minutes.

Serves 6-8.