Cook and stir 4 cups thinly sliced zucchini and 1 cup onion in 1/4 to 1/2 cup butter for 10 minutes. Stir in 1/2 cup chopped parsley or 2 teaspoon parsley flakes, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon basil and 1/4 teaspoon oregano.

Combine 2 beaten eggs and 2 cups (8 oz.) shredded Kraft natural Mozzarella cheese. Stir in zucchini mixture.

Separate 8 ounce can Pillsbury refrigerated Quick Crescent Dinner Rolls into 8 triangles. Place in ungreased 10 inch pie plate; press over bottom and up sides to form crust. Spread crust with 2 teaspoons mustard. Pour vegetable mixture into crust. Bake in 375 degree oven for 18-20 minutes or until center is soft. Let stand 10 minutes before serving.