4 c. thinly sliced zucchini
1 c. chopped onion
1/4 to 1/2 c. butter
1/2 c. chopped 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. shredded Mozzarella cheese
8 oz. can Pillsbury crescent rolls
2 tsp. mustard

Cook and stir zucchini and onion in butter for 10 minutes. Stir in chopped parsley or parsley flakes, salt, pepper, garlic powder, basil, and oregano. Combine beaten eggs and shredded Mozzarella cheese. Stir into zucchini mixture. Separate the crescent rolls into 8 triangles. Place in an ungreased 10 inch pie pan and press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture into crust. Bake in preheated 375 degree oven for 18-20 minutes. For 12 x 8 baking dish, separate dough into 2 long rectangles, press over bottom and 1 inch up sides to form crust. If your pie pans are small, this will make 2 pies; you would need 2 cans of crescent rolls.