4 c. thinly sliced zucchini
2 c. thinly sliced onion
2 c. grated Mozzarella cheese
4 eggs, well beaten
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. garlic salt
1/4 stick butter
1 pkg. refrigerated unbaked crescent rolls
Prepared mustard

Saute zucchini and onion until tender in butter. Beat eggs with oregano, basil, and garlic salt; add cheese. Pour over vegetables; mix well. Grease or spray coat 13 x 9 x 2 inch baking dish. Line baking dish with crescent roll dough, stretching and joining to form a crust. Brush dough with mustard. Pour zucchini mixture over dough. Bake in 350 degree or 275 degree oven until set and crust is golden brown. Remove from oven when done. Let set for 10 minutes; cut into squares for serving. Serves 6 to 8.

Note: Crescent roll crust may be omitted to reduce calories.