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

Heat oven to 375 degrees. In 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 dough into 8 triangles. Place in ungreased 11 inch quiche pan, 10 inch pie pan or 12 x 8 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 20 minutes or until knife inserted near center comes out clean. (If crust becomes too brown, cover with foil during last 10 minutes of baking). Let stand 10 minutes before serving. Cut into wedges to serve. Serve hot or cool.