4 c. thinly sliced unpeeled zucchini
1 c. chopped onion
1/2 c. butter
1/2 c. chopped parsley flakes
1/2 tsp. salt and pepper
1/4 tsp. garlic powder and basil leaves
1/4 tsp. oregano
2 eggs
8 oz. shredded Mozzarella cheese
8 oz. crescent dinner rolls
2 tsp. Dijon mustard

Heat oven to 325 degrees. In 10 inch skillet cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings. In a large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 11 inch quiche pan and press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake 18-20 minutes or until knife inserted toward center comes out clean. Let stand 10 minutes before serving.