Crescent Zucchini Quiche

This is another yummy zucchini recipe for when you have zucchini up the wazoo;);) this summer! It's slightly altered from a past Simple and Delicious issue.

Crescent Zucchini Quiche
1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons Dijon mustard
1 smallish zucchini, thinly sliced
1/4 cup chopped onion, heaping
4 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, optional
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano

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.