8 oz. crescent rolls
4 c. zucchini
1 c. chopped onion
1/4-1/2 c. butter
1/2 c. chopped parsley or 2 tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 eggs
8 oz. cheddar cheese

Cook and stir in 4 cups thinly sliced zucchini and 1 cup chopped onion in 1/4 to 1/2 cup butter for 10 minutes.

Stir in 1/2 cup chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon garlic powder, basil and oregano.

Combine 2 beaten eggs and shredded cheese (8 oz.). Stir in zucchini mixture. Separate crescent rolls into 8 triangles. Place in ungreased 10" pie pan. Press over bottom and up sides to form crust.

Spread crust with 2 teaspoons dry mustard. Pour mixture into crust.

Bake at 375 degrees for 18 to 20 minutes or until center is set. Cover crust and foil during last 10 minutes of baking. Let stand 10 minutes before serving.