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

Heat oven to 375 degrees. In a 10 inch skillet, cook zucchini and onion in butter - about 10 minutes. Stir in parsley and seasonings. In a large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate crescent dough into 8 triangles. Place in ungreased 11 inch quiche pan, press over bottom and sides to form crust. Spread crust with mustard. Spread vegetable/egg mixture evenly into crust.

Bake at 375 degrees for 18 to 20 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.