4 c. thinly sliced, unpeeled zucchini
1 c. coarsely chopped onion
1/2 c. butter
2 tbsp. parsley flakes
1/2 tsp. salt
Pepper to taste
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 eggs, well beaten
2 c. shredded Muenster or Mozzarella cheese (8 oz.)
8 oz. can Pillsbury refrigerated quick crescent dinner rolls
2 tsp. Dijon mustard

Heat oven to 350 degrees. In 10 inch skillet cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings. In large bowl blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 11 inch quiche pan, 10 inch pie plate or 8 x 12 inch baking dish. Press over bottom and up sides to form crust. Spread mustard on crust. Pour vegetable mixture evenly into crust.

Bake for 18-20 minutes or until knife inserted near center comes out clean. If crust is browning too quickly, cover with foil the last 10 minutes. Let stand 10 minutes before serving. Cut in wedges or squares to serve. Serve hot.

To reheat, cover loosely with foil and place at 375 degrees for 12-15 minutes.