Ingredients:

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

Preparation:

Preheat oven to 375'. In skillet cook zucchini and onions in butter until tender., about 8 minutes. Stir in parsley and seasonings. In large bowl blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles (SEE NOTE) Place in ungreased 10-inch pie plate or 12 x 8 baking dish or 11 inch quiche pan; press over bottom and up sides to form crust. Seal perforations. Spread crust with mustard. Pour vegetable mixture evenly into prepared crust. Bake at 375' for 18 to 22 minutes or till knife inserted near center comes out clean (protect crust if over browning accures)_ Let stand 10 minutes before serrving. NOTE: if using 12 x 8 pan, separate dough into 2 rectangles; press over bottom and 1 inch up sides to form crust. To reheat: cover loosely with foil, heat at 375' for 12-15 min. Se