1 pkg. crescent rolls
1 tbsp. dijon mustard
2 med. zucchini, sliced thin
1/4 c. chopped onions, finely chopped
1 clove garlic, minced
3 tbsp. butter
1/4 tsp. oregano
1/2 tsp. basil
1/4 c. chopped parsley
1/8 tsp. black pepper
3 eggs, beaten
6 oz. mozzarella

Fit crescent rolls to shape in 9 inch pie plate. Spread dijon mustard over rolls. Saute zucchini, onion and garlic in butter until soft not browned. Add spices. Combine eggs and shredded mozzarella. Add zucchini mixture. Pour into pie plate. Bake in preheated 375 degree oven 17 to 23 minutes.