1 can Pillsbury crescent rolls
2 tsp. Dijon mustard
4 c. thinly sliced unpeeled zucchini
1 c. minced onion
1/2 c. butter
1/2 c. parsley
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. sweet basil leaves
1/4 tsp. oregano
2 eggs
2 c. shredded Muenster cheese

PIE CRUST:

Roll out Pillsbury crescent rolls into quiche dish. Coat with 2 teaspoons Dijon mustard.

Saute (medium heat in skillet) : 4 cups thinly sliced zucchini (unpeeled), 1 cup minced onion, butter, parsley, salt, pepper, sweet basil, and oregano.

Mix together 2 eggs and 2 cups shredded Muenster cheese. Add to sauteed mixture. Pour into pie crust.

Bake in 350 degree oven for 40 to 50 minutes or just until golden brown.