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
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 beaten eggs
8 oz. (2 c.) shredded Muenster or Mozzarella cheese
1 can Pillsbury crescent rolls (8 roll pack)
2 tsp. mustard

Cook and stir zucchini and onion in butter for 10 minutes. Stir in seasonings. Combine eggs and cheese. Stir into zucchini mixture. Separate rolls into triangles. Place in ungreased 10 inch pie pan. Press over bottom and up sides to form 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 for 10 minutes before serving.