4 c. thinly sliced zucchini
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, beaten
8 oz. munster or mozzarella cheese
8 oz. crescent rolls
Mustard

Cook and stir zucchini for 10 minutes. Remove from heat, stir in spices, beaten eggs and cheese. Separate crescent rolls. Place in ungreased 10 inch pie pan. Press over bottom and up sides to form crust. Spread with 2 teaspoons mustard. Pour in vegetable mixture into crust. Bake at 375 degrees for 18-20 minutes or until center is set. Cover edge of crust with foil during last 10 minutes of baking; let stand 10 minutes before serving.