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

1. 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.

2. In large bowl, blend eggs and cheese. Stir in cooked vegetable mixture.

3. Separate dough into 8 triangles. Place in ungreased 11 inch quiche pan or 10 inch pie pan. Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable/cheese mixture evenly into crust.

4. Bake at 375 degree oven for 18-20 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges to serve; serve hot. Serves 6.

This "Zucchini Quiche" is great for a brunch, or served with a green salad for a special luncheon!