4 c. thinly sliced zucchini
1/4 to 1/2 c. butter
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. basil
2 beaten eggs
8 oz. can crescent dinner rolls
1 c. chopped onion
1/2 c. chopped parsley or 2 tbsp. parsley flakes
1/4 tsp. garlic powder
1/4 tsp. oregano leaves
8 oz. shredded Mozzarella cheese
2 tsp. mustard

Cook and stir zucchini and onion in butter for 10 minutes. Stir in parsley or parsley flakes, salt, pepper, garlic powder, basil and oregano. Combine eggs and Mozzarella cheese. Stir in zucchini mixture.

Separate crescent dinner rolls 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 into crust.

Bake in preheated 375°F oven for 18 to 20 minutes or until center is set. Cover crust with foil during last 10 minutes of baking. Let stand 10 minutes before serving.