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

Heat oven to 375 degrees. Saute zucchini and onion in the butter about 15 minutes, stirring occasionally. Stir in the remaining spices. In a large bowl, blend eggs and cheese. Stir cooked vegetable mixture into eggs and cheese. Unroll the crescent roll dough and press it into the bottom and partially up the sides of a 13 x 9 inch pan. Brush dough with the 2 teaspoons of mustard. Pour zucchini mixture over crust. Bake 18 to 20 minutes. Let stand 10 minutes before serving.