4 c. thinly sliced zucchini
1 c. chopped onion
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 leaves
2 beaten eggs
2 c. Mozzarella cheese

Cook and stir zucchini and onion. Add parsley flakes, salt, pepper, garlic powder, basil, and oregano leaves. Combine eggs and cheese. Add to drained zucchini mixture. Separate 8 ounce can of crescent rolls and press in bottom of ungreased pie pan. Pour vegetable mixture into crust and bake at 375 degrees for 18-20 minutes. Let stand 10 minutes. Eat.