4 c. thinly sliced zucchini
1 c. chopped onions
2 tbsp. butter
2 tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/2 tsp. basil leaves
1/4 tsp. oregano leaves
2 eggs, well beaten
3 c. shredded Mozzarella
8 oz. refrigerator crescent rolls
2 tsp. Poupon mustard

Heat oven to 375 degrees. In large skillet cook zucchini and onions in butter until tender, about 8 minutes. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. In large bowl combine eggs and cheese; mix well. Stir in cooked vegetable mixture.

Separate dough into 8 triangles. Place in ungreased 2 quart baking dish (12"x8") or 11" quiche pan; press over bottom and up sides to form crust. Seal perforations. Spread crust with mustard. Pour egg-vegetable mixture evenly into prepared crust. Bake in 375 degree oven for 18 to 22 minutes or until knife comes out clean. Let stand 10 minutes before serving. Serves 6.