4 c. thinly sliced unpeeled zucchini
 1 c. coarsely chopped onion
 1/2 c. chopped parsley
 1/2 t. pepper
 1/4 t. each basil, oregano
 8 oz. grated mozzarella (cheddar, Monterey Jack) cheese
 4 T. butter or margerine
 1/2 t. salt
 2 eggs, well beaten
 1 clove garlic, minced
 1 can refrigerated crescent roll dough
 2 t. prepared dijon mustard
 
 Preheat oven to 375 F.  Saute zuchinni and onion in margerine
 until tender.  Add parsley and seasonings.  Blend eggs and
 cheese in bowl, add veggie mixture.  Separate dough into its
 triangles, arrange in ungreased 10″ pie pan, pressing over
 bottom and up sides to form crust.  Paint crust with mustard;
 pour veggie/egg/cheese mixture into crust.  Bake 18-20 minutes
 till knife inserted in center comes out clean. (I usually have
 to cook a little longer).  Allow to stand 10 minutes to set,
 before serving.
 
 Variations:  just before baking add mushrooms and slices of
 tomato on top of quiche.

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