4 c. sliced zucchini
1/2 c. chopped onion
1/2 c. butter
2 tsp. dried parsley
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. oregano
2 eggs
8 oz. or 2 c. shredded Mozzarella cheese
1 (8 oz.) can crescent rolls
2 tsp. Dijon mustard

Saute first 7 ingredients in skillet. Blend eggs and cheese; set aside.

Open crescent rolls and spread in 10" pie pan. Spread Dijon mustard on dough. Place zucchini mixture over pie crust; then pour egg/cheese mixture over all. Bake for 45 to 50 minutes at 325 or 350 degrees (until set). Let stand for 10 minutes, then serve.