4 c. thinly sliced zucchini
1 c. chopped onion
2 tbsp. butter
2 tbsp. parsley flakes
1/2 tsp. salt & pepper
1/4 tsp. garlic powder
1/4 tsp. basil leaves
1/4 tsp. oregano leaves
2 eggs, well beaten
8 oz. (2 c.) shredded mozzarella or muenster cheese
8 oz. can refrigerated crescent rolls
2 tsp. prepared mustard, Dijon preferred

Heat oven to 375 degrees. In a 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 a large bowl combine eggs and cheese; mix well. Stir in cooked vegetable mixture. Separate dough into 8 triangles. Place in ungreased 10 inch pan, 12 x 8 inch (2 quart) baking dish or 11 inch quiche pan. Press over bottom and up sides to form crust. Seal perforations.

Spread crust with mustard. Pour egg/vegetable mixture into prepared crust. Bake at 375 degrees for 18-22 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.