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

Heat oven to 375 degrees. In skillet cook zucchini and onions 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 place in ungreased 11 inch quiche pan. Spread with mustard. Pour vegetable mixture into crust. Bake at 375 degrees for 18 to 20 minutes or until knife inserted comes out clean. Let stand 10 minutes before serving.