4 tbsp. butter
4 c. thinly sliced, unpeeled zucchini
1 c. coarsely chopped onion
1/2 c. chopped fresh parsley or 2 tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. dried oregano
2 eggs, well beaten
2 c. shredded Muenster or Mozzarella cheese
1 (8 oz.) can Pillsbury refrigerated quick crescent dinner rolls
2 tsp. Dijon-style mustard

In 10-inch skillet, melt butter; add zucchini and onions and cook until tender, about 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano.

In large bowl, blend eggs and cheese; stir into vegetable mixture. Set aside.

Separate dough into 8 triangles. Place in ungreased 11-inch quiche pan, a 10-inch pie pan or an 8x12 inch baking dish. (If you use an 8x12 inch baking dish, separate the dough into 2 long rectangles; press dough over the bottom of the dish and up the sides 1 inch to form the crust.)

Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake at 375 degrees for 18 to 20 minutes or until knife inserted in center comes out clean. (If crust becomes too brown, cover with foil for the last 10 minutes of baking.) Let stand 10 minutes before serving; cut into wedges and serve hot. Makes 6 servings.