4 c. thinly sliced zucchini
1 c. chopped onion
1/4 c. butter
1/2 c. chopped fresh parsley or 2 tbsp. parsley flakes
1/2 tsp. salt
A little pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 eggs, beaten
8 oz. (2 c.) Mozzarella cheese, shredded
8 oz. can Pillsbury refrigerated quick crescent dinner rolls

Cook and stir zucchini and onion in butter for 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano. Combine eggs and Mozzarella cheese. Stir zucchini mixture into the cheese mixture. Place crescent rolls in ungreased 12 x 8 inch baking dish or ungreased 10 inch pie pan. Press over bottom and at least 1 inch up sides to form crust. Spread crust with 2 teaspoons mustard. Pour vegetable mixture into crust. Bake in preheated 375 degree oven for 18 to 20 minutes or until center is set. (If necessary, cover crust with foil during the last 10 minutes of baking.) Let stand for 10 minutes before serving.