4 c. zucchini, sliced
1 c. onion, chopped
1/2 c. butter
2 tbsp. parsley flakes
2 eggs, beaten
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. oregano powder
1/4 tsp. basil
8 oz. Muenster cheese, shredded
1 8 oz.) can Pillsbury crescent rolls

In a large skillet, cook zucchini and onion in butter and seasonings. Cook until tender. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Spread dough into 8 triangles. Place in ungreased 12 x 9 inch baking dish. Pour vegetable mixture evenly over crust. Bake at 375 degrees for 20 to 30 minutes until knife inserted near center comes out clean.