10" pie plate
4 c. sliced zucchini
1/4 c. butter
2 tbsp. parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 beaten eggs
2 c. shredded Mozzarella
18 oz. crescent dinner rolls
2 tsp. mustard
1 c. chopped onion

Cook and stir zucchini and onions in butter 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano. Combine 2 eggs and 2 cups Mozzarella. Stir in zucchini mixture. Separate 8 ounces crescent rolls, press over bottom of pan to form crust. Spread crust with 2 teaspoons mustard. Pour zucchini mixture into crust. Bake at 375 degrees for 20 minutes or until center is set. Let stand 10 minutes.