Ingredients
4 c. thinly sliced unpeeled zucchini
1 c. chopped onion
1/2 c. margarine or butter
1/2 c. chopped parsley
1/2 t. salt
1/2 t. pepper
1/4 t. garlic
1/4 t. sweet basil
1/4 t. oregano
2 eggs, well beaten
2 c. shredded muenster or mozzarella
1 can crescent dinner rolls
2 t. Dijon mustard
Preparation
Heat oven 3750 in a 10" skillet. Cook zucchini & onion in margarine until tender. Stir in parsley & seasoning. In large bowl, blend in eggs & cheese. Separate dough into 8 triangles. Place in ungreased 11" quiche pan or 10" pie pan. Press dough over bottom & up sides to form crust. Spread crust with mustard. Pour veg. mixture evenly into crust. Pour egg mixture over vegetable mixture. Bake at 3750 for 18-20 minutes or until knife can be inserted & comes out clean
