Ingredients

• 1 tube (8 ounces) refrigerated crescent rolls
• 2 teaspoons Dijon mustard
• 4 cups sliced zucchini
• 1 cup chopped onion
• 6 tablespoons butter, cubed
• 2 eggs, lightly beaten
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano

Directions

• Separate crescent dough into eight triangles and place in a greased
  9-in. deep-dish pie plate with points toward the center. Press dough
  onto the bottom and up the sides of plate to form a crust; seal seams.
  Spread with mustard.
• In a large skillet, saute zucchini and onion in butter until
  tender. In a large bowl, combine the eggs, cheeses, seasonings and
  zucchini mixture. Pour into crust.
• Bake at 375° for 20-25 minutes or until a knife inserted near the
  center comes out clean. Cover edges loosely with foil if crust browns
  too quickly.

Yield: 6 servings.