4 c. zucchini, thinly sliced
1 c. chopped onion
1/4 to 1/2 c. butter
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 eggs, beaten
2 c. Mozzarella cheese, shredded
1 (8 oz.) crescent dinner rolls - refrigerator kind
2 tsp. mustard

Cook and stir zucchini, onion, and butter for 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano leaves.

Combine beaten eggs and cheese. Separate rolls into 8 triangles. Place in ungreased 10" pie pan; press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture into crust. (You may make regular pie crust and slightly bake.)

Bake in preheated 375 degree oven for 18-20 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.