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

Cook and stir zucchini, onion and butter for 10 minutes, or until tender. Stir in: parsley, salt, pepper, garlic powder, basil and oregano. Combine eggs with cheese, stir into zucchini mixture. Separate crescent dinner rolls, place in ungreased 10 inch pie pan. Press over bottom and up sides to form crust. Spread crust with mustard, pour vegetables in. Bake in preheated 375 degree oven for 18 to 20 minutes, or until center set. Cover crust with foil during the last 10 minutes of baking to prevent over browning. Let stand 10 minutes before serving.