1 c. coarsely chopped onion
4 c. thinly sliced zucchinis
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. sweet basil leaves
1/4 tsp. oregano leaves
2 well beaten eggs
2 c. Mozzarella or Muenster cheese
8 oz. can crescent dinner 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 vegetable mixture. Separate dough into 8 triangles. Place in ungreased 11 inch quiche pan or 10 inch pie pan. Press over bottom and sides to form crust. Bake in 375 degrees for 18 to 20 minutes or until knife inserted comes out clean. If crust gets too brown, cover with foil during last ten minutes before serving. Cut into wedges. Serves 6.