4 c. thinly sliced unpeeled zucchini
1 c. onion, chopped
1 stick butter
1 tbsp. parsley flakes
1/2 tsp. salt
pepper to taste
1/4 tbsp. garlic powder
1/4 tbsp. basil leaves
1/2 tbsp. oregano
2 eggs, beaten
8 oz. mozzarella cheese
1 can crescent rolls
2 tbsp. mustard

Cook zucchini and onion in butter for 10 minutes. Stir in seasonings. In separate bowl, blend eggs and cheese. Stir in vegetables. In a 10 in pie pan, press rolls into a crust; let stand 10 minutes. (Do not grease pan.) Spread mustard on crust. Pour vegetable mix in the pie crust.

Bake at 375°F for 18 to 20 minutes.