4 c. thinly sliced unpeeled zucchini (about 1 1/4 lbs.)
2 med. size onions, chopped
1/2 c. (1 stick) butter
1/2 c. chopped parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. leaf oregano, crumbled
2 eggs, slightly beaten
2 c. shredded Meunster or Mozzarella cheese (8 oz.)
1 (8 oz.) can Pillsbury Refrigerated Quick Crescent Dinner Rolls
2 tsp. Dijon-style mustard

Saute zucchini and onion in butter in large saucepan over medium-low heat until zucchini is tender, 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano; remove from heat.

Stir together eggs and cheese in a large bowl; add vegetable mixture. Separate rolls into triangles. Arrange in 11-inch quiche pan or 10-inch pie plate. Press dough together over bottom and up sides to form crust. Spread with mustard. Add vegetable mixture.

Bake quiche in preheated moderate oven (375 degrees) for 35-40 minutes, pie for 30-35 minutes, or until knife inserted comes out clean. Let stand 10 minutes before serving.