4 c. (1 1/2 lbs.) thinly sliced zucchini
2 med. onions, chopped
1/2 c. chopped parsley
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. leaf basil, crumbled
1/4 tsp. leaf oregano, crumbled
2 eggs, slightly beaten
2 c. mozzarella cheese, shredded
8 oz. Pillsbury crescent dinner rolls
2 tsp. Dijon mustard

Saute onion, zucchini with butter till tender; approximately 10 minutes. Stir in herbs and remove from heat. Stir together eggs and cheese in a large bowl. Add vegetable mixture to eggs and cheese. Separate rolls into triangles and put in 11 inch quiche or 10 inch pie plate. Press dough together on bottom and up sides. Spread mustard over dough then add vegetable mixture. Bake at 375 degrees in quiche pan for 35 to 40 minutes; pie plate 30 to 35 minutes. Let stand 10 minutes before cutting.