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

In a 10 inch skillet, cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate crescent dough into 3 triangles. Place in ungreased 11 inch quiche pan, 10 inch pie pan or 8 x 12 inch baking dish.

Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake at 375 degrees for 18 to 25 minutes or until knife inserted near center comes out clean.