4 c. thinly sliced zucchini
1 c. onion, chopped (less if you don't like onions)
1/4-1/2 c. butter
1/2 c. chopped fresh parsley or 2 tbsp. dried parsley flakes
1/2 tsp. salt (I use less)
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano leaves (scant)
2 beaten eggs
8 oz. or 2 c. shredded mozzarella cheese
1 pkg. Pillsbury crescent rolls
2 tbsp. yellow mustard

Cook and stir zucchini and onion in the butter for 10 minutes. Stir in chopped parsley and the next 5 seasonings. Then add the eggs and the cheese.

Separate the crescent rolls into 8 triangles. Place in ungreased 10 inch pie pan. Press over bottom and up sides of pan to form the crust. Spread crust with 2 teaspoons mustard.

Pour vegetable mix into the crust. Bake in preheated oven at 375 degrees for 20 minutes until center is set. Cover crust with foil so it doesn't brown too fast the last 15 minutes. Let stand 10 minutes before serving.