4 c. zucchini (sliced thin)
1 c. onions, sliced
1/2 c. butter
1/2 c. parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. sweet basil
1/4 tsp. oregano
2 eggs (well beaten)
2 c. mozzarella cheese
8 oz. can quick crescent rolls
2 tsp. Dijon mustard, optional

Cook zucchini and onions in butter until tender. Stir in parsley and seasonings. In large bowl blend in eggs and cheese. Stir in vegetable mixture. Separate dough. Place in 9 inch pie plate, ungreased. Spread Dijon mustard over crust. Pour vegetable mixture into crust. Bake at 375 degrees for 20 minutes. Approximately 30-35 minutes. If crust is too brown cover with aluminum boil.