• 4 cups thinly sliced unpealed zucchini
• 1 cup coarsely chopped onions
• ½ cup margarine
• ½ cup chopped parsley or 2 Tbs. parsley flakes
• ½ tsp. salt
• ½ tsp. pepper
• ¼ tsp. garlic powder
• ¼ tsp. sweet basil leaves
• ¼ tsp. oregano leaves
• 2 eggs, well beaten
• 8 ounces (2 cups) mozzarella cheese (or 1 cup cheddar, 1 cup mozzarella)
• 8 oz. can quick crescent dinner rolls
• 2 tsp. mustard
  
  

Heat Oven to 375 degrees.

Cook zucchini and onions in margarine until tender (@10 minutes).

Stir in parsley and seasonings.

In large bowl, blend eggs and cheese.

Stir in vegetable mixture.

Separate dough into 8 triangles.

Place in ungreased baking dish.

Press over bottom and up sides to form crust.

Spread crust with mustard.

Pour vegetable mixture into crust.

Bake 30 minutes or until knife comes out clean.
(If crust becomes too brown cover with foil last 10 minutes)

Let stand 10 minutes.

Serve hot - 6 servings