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

Cook and stir 4 cups zucchini and onion in butter for 10 minutes. Stir in seasonings. Combine eggs and shredded cheese and stir into zucchini mixture.

Separate 8 oz. can crescent rolls. Place triangles in an ungreased 10 inch pie pan. Press over bottom and up the sides to form crust. Spread with 2 tsp. mustard. Pour vegetable mixture into crust. Bake in preheated oven at 375 degrees for 18-20 minutes or until center is set. Let stand 10 minutes before serving.