4 c. zucchini, thinly sliced
1 c. onion, chopped
1/2 c. butter
1/2 c. parsley, chopped or 2 tbsp. flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
2 eggs, beaten
8 oz. mozzarella cheese, shredded
8 oz. can refrigerator crescent rolls

Preheat oven to 375 degrees. In skillet, saute zucchini and onion in butter for 10 minutes. Stir in seasonings. Blend eggs and cheese and stir into vegetable mixture. Separate dough into 8 triangles.

Place in an ungreased 11 inch quiche pan or 8 x 12 inch baking pan; press over bottom and up sides to form crust. Pour vegetable mixture evenly into crust. Bake at 375 degrees for 18-20 minutes. Let stand 10 minutes; cut into wedges to serve. Serves 8.