8 oz. roll Pillsbury crescent rolls
4 c. thinly sliced zucchini
1 c. chopped onion
1/4 to 1/2 c. butter
1/2 c. chopped parsley
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
8 oz. shredded Mozzarella or Muenster cheese (2 c.)
2 tsp. mustard

Cook, stir zucchini, onion and butter for 10 minutes. Stir in chopped parsley, parsley flakes, salt, pepper, garlic powder, basil, oregano leaves. Combine eggs and cheese. Stir in zucchini mixture. Separate crescent rolls into 8 triangles. Place in ungreased 10 inch pie plate. For 12 x 18 baking dish, separate dough into 2 long rectangles. Press over bottom and up 1 inch for crust.

Press over bottom and up sides for form a crust. Spread crust with 2 teaspoon mustard. Pour vegetable mixture into crust. Bake at 375 degrees for 18-20 minutes until center is set. Cover crust with foil for last 10 minutes of baking. Let stand 10 minutes before serving. Delicious for use of garden zucchini.