4 c. thinly sliced zucchini
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. oregano
8 oz. (2 c.) shredded Muenster or Mozzarella
8 oz. can refrigerated crescent rolls
1 c. chopped onion
2 tbsp. parsley flakes
1/2 tsp. pepper
1/4 tsp. basil leaves
2 eggs, well beaten
2 tsp. prepared mustard

Heat oven to 375 degrees. In large skillet, cook zucchini and onions in butter until tender, about 8 minutes. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.

In large bowl, combine eggs and cheese, mix well. Stir in cooked vegetable mixture. Separate dough into 8 triangles. Place in ungreased 10-inch pie pan, 8x12 (2 quart) baking dish or 11-inch quiche pan. Press over bottom and up sides to form crust. Seal perforations.

Spread crust with mustard. Pour egg-vegetable mixture evenly into prepared crust. Bake at 375 degrees for 18-22 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.

TIP: If using 8x12 inch baking dish, unroll dough into 2 long rectangles, press over bottom and 1 inch up sides to form crust. Seal perforations. Continue as directed above. Cover edge of crust with strip of foil during last 10 minutes of baking, if necessary, to prevent excessive browning.