4 c. zucchini, sliced thinly
1 c. chopped onion
1 box fresh mushrooms, sliced
1/2 c. butter
2 tbsp. parsley flakes
1/4 tsp. basil leaves
1/4 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
2 eggs, well beaten
About 1/2 c. of cream
8 oz. shredded sharp cheddar cheese, or if you prefer shredded Mozzarella

Heat oven to 375 degrees. Using Pillsbury crescent dinner rolls line your pie plates to make crust. Steam zucchini until tender. Saute onions and mushrooms in butter until tender (about 10 minutes). Add zucchini and saute for a couple of minutes. Add parsley flakes and other seasoning.

In a large bowl blend eggs, cheese and cream. Add vegetable mixture and stir until well mixed. Pour into pie plate and sprinkle shredded cheese on top and bake for 18 to 20 minutes. Let set for 10 minutes before serving.