4 c. zucchini, thinly sliced
1 c. onion, chopped
1/2 c. butter
2 tbsp. dried parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 eggs, well beaten
8 oz. Swiss cheese, shredded
8 oz. crescent rolls
2 tsp. mustard

Oven temperature at 350 degrees. Cook zucchini and onion in butter until tender, 10 minutes. Stir in seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Place crescent dough in pie pan. Press to form crust. Brush with mustard. Pour vegetable mixture in crust. Bake 18-20 minutes until knife comes out clean.