4 c. shredded zucchini
1 c. chopped onion
1/4 c. butter
1 tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 beaten eggs
8 oz. shredded Mozzarella cheese
8 oz. can crescent dinner rolls
2 tsp. mustard

Cook and stir shredded zucchini, onion, in butter for 10 minutes. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. Combine eggs and Mozzarella cheese. Stir in zucchini mixture.

Separate crescent rolls and arrange in ungreased pie pan for form a crust. Spread crust with mustard. Pour vegetable mixture into crust. Bake at 375 degrees for 18-20 minutes or until center is set. Let stand 10 minutes before serving.