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

In 10 inch skillet, cook onion and zucchini in butter until tender, about 10 minutes. Stir in parsley and seasonings. In a bowl, blend cheese and eggs, then stir in the vegetable mixture. Spread crescent rolls in a quiche pan or 10 inch pie pan to make a crust. Spread crust with the mustard; pour zucchini into it. Bake at 375 degrees for 15-20 minutes. Let stand for 10 minutes. Makes 6-8 servings. This is easy and delicious. Goes nicely with green salad and hard rolls.