1/2 c. butter
4 c. zucchini, thinly sliced
1 c. onion, chopped
1/2 c. parsley, chopped
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. sweet basil leaves
1/4 tsp. oregano leaves
2 eggs, well beaten
2 c. shredded mozzarella cheese
1 (8 oz.) crescent dinner rolls
2 tsp. mustard, optional

Preheat oven to 375 degrees. Put butter in a large skillet. Add zucchini and onion and cook until tender, about 10 minutes. Stir in parsley and seasonings. Remove from heat.

Blend eggs and cheese in large mixing bowl. Add vegetable mixture and stir. Separate dough at edge and roll out over 9 x 12 inch baking pan; pat together uncovered spots. Spread mustard over dough. Pour vegetable mixture over dough. Bake 18-20 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving. Cut into squares.