4 c. thinly sliced unpeeled zucchini
1 c. coarse chopped onion
1/4 c. butter
1/2 c. chopped parsley (2 tbsp., if dried)
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. basil
1/4 tsp. oregano
1/4 tsp. garlic powder
2 eggs
8 oz. or 2 c. shredded Muenster cheese
8 oz. can crescent dinner rolls
2 tsp. Dijon mustard

Heat oven to 375 degrees. Saute zucchini and onion in butter until tender. Stir in parsley and seasonings. Blend eggs and cheese in separate bowl; then stir into zucchini mix. Separate dough into triangles; press over bottom and up sides of ungreased pan to form crust. Spread mustard over crust. Then pour in zucchini mix. Bake 18-20 minutes or until knife comes out clean.

If crust browns too fast, cover last 10 minutes. Let stand 10 minutes before serving. Serves 6.

Pan sizes: 11-inch quiche pan or 10-inch pie pan or 8x12 inch baking dish.