Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          thinly sliced zucchini
   1      cup           chopped onions
   2      tablespoons   margarine or butter
   2      tablespoons   dried parsley flakes
     1/2  teaspoon      salt
     1/2  teaspoon      pepper
     1/4  teaspoon      garlic powder
     1/4  teaspoon      dried basil leaves
     1/4  teaspoon      dried oregano leaves
   2                    eggs -- well beaten
   2      cups          shredded muenster or mozzarella cheese
   1      8 ounces can  pillsbury refrigerated
                        -- crescent
                        -- dinner rolls
   2      teaspoons     prepared mustard

Preparation:

Heat oven to 375 F. In large skillet over medium-high heat, cook zucchini and onions in margarine 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 10-inch pie pan, 12x8-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 F. for 18 to 22 minutes or until knife inserted near center comes out clean.** Let stand 10 minutes before serving. TIPS: * If using 12x8-inch (2-quart) baking dish, unroll dough into 2 long rectangles; press over bottom and 1 inch up sides to form crust. Firmly press perforations to seal. Continue as directed above. ** Cover edge of crust with strips of foil during last 10 minutes of baking if necessary to prevent excessive browning.