4 tbsp. butter
4 c. thinly sliced zucchini
1 c. coarsely chopped onion
1/2 tsp. salt
2 tbsp. parsley flakes
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. oregano
2 c. shredded Mozzarella cheese
1 can refrigerated quick crescent dinner rolls
2 tsp. Dijon mustard
2 eggs, well beaten

In skillet melt butter, add zucchini and onion. Cook until tender. Stir in salt, parsley flakes, pepper, garlic powder, basil and oregano. Blend eggs and cheese into vegetable mixture. Spread dough (separate) in bottom of pie plate. Spread mustard over top of dough. Pour prepared vegetable mixture on top. Bake 375 degrees 18 minutes. Let stand 10 minutes before serving.