4 c. zucchini, cubed
1 1/2 c. butter
1 c. chopped onion
1/2 tsp. each salt & pepper
1/4 tsp. oregano
1/4 tsp. garlic powder
1/4 tsp. basil
2 tbsp. parsley flakes
12 oz. shredded mozzarella cheese
2 eggs, slightly beaten
3/4 c. grated Parmesan cheese
2 cans crescent rolls
2 tbsp. prepared mustard

Melt butter in Dutch oven. Add zucchini, onion and all spices. Cook until zucchini and onion are tender. Remove from heat and add cheeses and eggs. Stir well.

Line bottom and sides of ungreased 13 x 9 x 2 inch baking dish with crescent roll dough. Press seams together. Brush mustard onto pastry with brush. Pour zucchini-cheese mixture into unbaked pastry. Bake at 350 degrees for 25-30 minutes.