Ingredients

2 tablespoons margarine or butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2teaspoon pepper
1/4teaspoon garlic powder
1/4teaspoon dried basil leaves
1/4teaspoon dried oregano leaves
2 eggs, well beaten
8 ounces (2 cups) shredded Muenster or mozzarella cheese
1 8-ounce can refrigerated crescent dinner rolls
2 teaspoons prepared mustard

Directions

Heat oven to 375 degrees. Melt margarine in 12-inch skillet over medium-high heat. Add zucchini and onions and next six ingredients; cook and stir 6-8 minutes. 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 pie pan, 12-by-inch (2-quart) baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pan.

Bake at 375 degrees for 18-22 minutes or until knife inserted near center comes out clean. Cover edge of crust with strips of foil during last 10 minutes of baking if necessary to prevent excessive browning. Let stand 10 minutes before serving. Serves 6.