4 c. thinly sliced, unpeeled zucchini
1 c. coarsely chopped onion
1/2 c. butter
2 tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. sweet basil leaves
1/4 tsp. oregano leaves
2 eggs, well beaten
2 tsp. prepared mustard
1 can (8 oz.) Pillsbury crescent dinner rolls
8 oz. shredded mozzarella cheese

Heat oven to 375 degrees. In 10 inch skillet cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings. In large bowl blend eggs and cheese. Stir in vegetable mixture.

Separate dough and place in ungreased 12 x 8 inch baking dish. Press dough over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake at 375 degrees for 18-20 minutes or until knife inserted near center comes out clean. Let stand for 10 minutes before serving.