4 c. of sliced zucchini (3 to 4 med.)
1 c. chopped onion
1/2 c. butter
1/2 c. fresh chopped parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 eggs, well beaten
1 (8 oz.) can crescent dinner rolls
2 tsp. Dijon mustard
8 oz. shredded Mozzarella cheese

Cook squash and onion in butter until tender; stir in all seasonings.

Blend eggs and cheese, then stir into vegetable mixture. Separate the dinner rolls into 8 triangles. Place the dough in an ungreased 11 inch quiche pan, 10 inch pie plate or 12 x 8 inch baking dish. Press over bottom and up sides to form a crust. Spread mustard lightly over the crust, then add the vegetable mixture.

Bake at 375 degrees for 18 to 20 minutes. Let stand 10 minutes before serving.