4 c. thinly sliced unpeeled zucchini
1 c. coarsely chopped onion
1/2 c. butter
2 tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. basil
2 eggs, well beaten
8 oz. shredded Mozzarella cheese
1 (8 oz.) can refrigerated crescent dinner rolls
2 tsp. mustard

Heat oven to 375 degrees. In 10" skillet, cook zucchini and onion in butter until tender (10 minutes). Stir in parsley and seasonings. In large bowl blend eggs and cheese. Stir in vegetables. Separate dough into 4 rectangles. Press on bottom and 1" up sides of 13"x9" pan. Spread mustard over crust. Pour mixture evenly. Bake at 350 degrees for 18 to 20 minutes until knife comes out clean.