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

Preheat oven to 350 degrees. Saute zucchini and onions in 1/2 cup butter for approximately 20 minutes. In large bowl combine seasonings. Blend in eggs and cheese. In 10" pie plate press crescent rolls to form a crust. Spread 1 tablespoon prepared mustard over crust. Pour vegetable mixture in crust. Bake for approximately 20 minutes or until mixture is set and golden brown. Let stand for 10 minutes before serving.