1 (8 oz.) can Pillsbury crescent rolls
4 c. thinly sliced zucchini
1 c. chopped onion
1/4-1/2 c. butter
1/2 c. chopped parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/2 tsp. oregano
2 tsp. mustard
2 eggs
8 oz. shredded Mozzarella

Saute zucchini and onion in butter for about 5 minutes. Stir in parsley, salt, pepper, garlic, basil and oregano. Combine eggs and cheese; add to zucchini.

Separate rolls and fit into 10 inch pie plate and spread crust with mustard. Pour in zucchini and egg mixture. Bake at 375 degrees for 18-20 minutes. Last 10 minutes, cover crust with tin foil.