1 (8 oz.) can Pillsbury crescent rolls
1 c. chopped onion
2 c. zucchini
1/2 c. butter
1/4 c. fresh parsley, chopped fine
1/4 tsp. garlic powder
1/4 tsp. sweet basil
1/4 tsp. oregano
2 eggs, beaten well with 1/4 c. milk
2 tsp. Dijon mustard
8 oz. Mozzarella cheese

Preheat oven to 375 degrees. Skillet fry zucchini and onion until tender and stir in all seasonings. Blend eggs and cheese in a bowl, then blend with vegetable mixture.

In pie pan, line with crescent dough. Spread with Dijon mustard. Add mixture and bake 20 minutes. Let stand 15-20 minutes.