4 c. sliced summer squash or zucchini
1 c. chopped onion
1/2 c. melted butter
2 tbsp. parsley
1/2 tsp. salt and pepper
1/2 tsp. garlic
1/2 tsp. Italian seasoning
2 eggs, beaten
2 c. Mozzarella cheese
1 (8 oz.) pkg. crescent rolls
2 tsp. mustard

Cook squash and onions in butter for 10 minutes. Stir in spices.

Blend eggs and cheese in large bowl and then mix in squash mixture.

Line large quiche pan with roll dough and spread with mustard

Pour squash mixture over dough.

Bake at 375 degrees 20 to 30 minutes.

For a variation, I mix in a can of no salt added diced tomatoes, partially drained.