1 pkg. Pillsbury crescent rolls
4 c. thinly sliced zucchini
1 c. chopped onion
1/3 c. butter
2 tbsp. parsley flakes
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
2 eggs
2 c. mozzarella cheese, shredded

Cook zucchini and onion in butter 10 minutes. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. Combine eggs, beaten and cheese. Separate rolls and line in 9 inch or 10 inch pie plate to form crust. Pour mixture into crust. Bake at 375 degrees for 18-20 minutes.