4 c. zucchini, unpeeled & sliced thin (sm. zucchinis)
1 c. chopped onions
1/4 c. butter
1/2 c. chopped parsley or
2 tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil leaves
1/4 tsp. oregano leaves
2 eggs, well beaten
8 oz. mozzarella cheese, grated
8 oz. can Pillsbury crescent rolls
2 tsp. prepared mustard

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

Separate rolls and place in 11 inch quiche pan or large pie pan (ungreased). Press over bottom and sides to form crust. Spread crust with mustard. Pour vegetable mixture into crust. Bake 30 minutes or until knife inserted in center comes out clean. When crust gets brown (before pie is done) cover with strips of foil, let stand 10 minutes before serving.

Add 1 tablespoon of Bisquick and stir until blended.