4 c. thinly sliced unpeeled zucchini
1 c. coarsely chopped onion
1/2 c. butter
1/2 c. chopped parsley or 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
8 oz. (2 c.) shredded Muenster or Mozzarella cheese
8 oz. can Pillsbury Refrigerated crescent dinner rolls
2 tsp. Dijon mustard

Heat oven to 375 degrees F. 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 into 8 triangles. Place in ungreased 11 inch pie pan or 12x8 inch baking dish; press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust.

Bake at 375 degrees F. for 18 to 20 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving - serve hot. If crust becomes too brown, cover with foil last 10 minutes.