Cook and stir 4 cups thinly sliced zucchini and 1 cup chopped onion in 1/4 to 1/2 cup butter for 10 minutes.

Stir in 1/2 cup chopped parsley or 2 tablespoons parsley flakes, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon basil, 1/4 teaspoon oregano leaves. Combine 2 beaten eggs and 8 ounces (2 c.) shredded Mozzarella cheese or Muenster cheese. Stir in zucchini mixture.

Separate 8 ounce can refrigerated crescent dinner rolls into 8 triangles. Place in ungreased 10" pie pan; press over bottom and up sides to form crust. Spread crust with 2 teaspoons mustard. Pour vegetable mixture into crust. Bake in preheated oven, 375 degrees, for 18 to 20 minutes or until crust is set. (Cover crust with foil during last 10 minutes of baking.) Let stand 10 minutes before serving. Serves 6.

TIP: For a 12"x8" baking dish, separate the dough into two long rectangles; press over bottom and 1" up sides to form crust.