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. pepper
1/4 tsp. garlic powder
1/4 tsp. sweet basil leaves
1/4 tsp. oregano leaves
2 eggs, well beaten
8 oz. can Pillsbury crescent dinner rolls
8 oz. or 2 c. Muenster or Mozzarella cheese
2 tsp. Dijon or prepared mustard

Heat oven to 375 degrees.

In 10" skillet cook zucchini and onion in butter until tender, about 10 minutes, stir in parsley and seasonings.

In large bowl blend eggs and vegetable mixture.

Separate dough into 8 triangles, place into ungreased 11" quiche pan or 12"x8" pie pan. Press over bottom and up sides to form crust, spread crust becomes too brown, cover with foil last 10 minutes of baking.

Let stand 10 minutes before serving, cut into wedges to serve. Serve hot. Serves 6. (One pound of ground beef or sausage can be added to mixture before baking if desired, cooked and drained.)