4 c. sliced zucchini
1 c. diced onion
1/2 c. butter
1/2 c. chopped parsley
1/4 tsp. oregano
1/2 tsp. each salt and pepper
1/4 tsp. garlic powder
1/4 tsp. basil
2 eggs, well beaten
8 oz. shredded Mozzarella cheese
8 oz. can crescent rolls
2 tsp. mustard

In skillet cook zucchini and onion in butter until tender. Stir in parsley and all seasonings in large bowl. Blend in eggs and cheese. Stir in vegetable mixture.

Separate dough into 8 triangles. Place in ungreased 10 inch pie pan. Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake at 375 degrees for 18 to 20 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.