4 c. thinly sliced, unpeeled zucchini
1 c. chopped onion
1/4 to 1/2 c. butter
2 tbsp. parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 eggs, well beaten
8 oz. shredded Mozzarella cheese
8 oz. can crescent dinner rolls
2 tsp. Dijon mustard

Heat oven to 375 degrees. In skillet, cook zucchini and onion in butter until tender. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles.

Place in ungreased 10 inch pie pan or 12 x 8 inch baking dish, press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake at 375 degrees for about 18 to 20 minutes, or until knife inserted near center comes out clean. Let stand 10 minutes before serving. (If crust becomes too brown, cover with foil during last 10 minutes.)