4 c. zucchini, thinly sliced
1 c. chopped onion
1/3 c. butter
1/2 c. chopped parsley
1/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 eggs, beaten
8 oz. Mozzarella cheese, shredded
1 (8 oz.) can refrigerated crescent rolls

Cook and stir zucchini and chopped onion in butter for 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano. Separately, combine beaten eggs and Mozzarella cheese. Stir in zucchini mixture.

Separate crescent rolls into 8 triangles. Place in ungreased 10 inch pie pan. Press over bottom and up sides to form crust. Spread crust with 2 teaspoons mustard. Pour vegetable mixture into crust. Bake in preheated 375 degree oven for 18 to 20 minutes or until center is set. (Cover crust with foil during last 10 minutes of baking.) Let stand 10 minutes before serving. Makes 6 servings.