4 c. thinly sliced unpeeled zucchini
1 c. coarsely chopped onions
1/2 c. marg.
1/2 c. chopped parsley or 2 tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. sweet basil leaves
1/4 tsp. oregano leaves
2 eggs, well beaten
8 oz. (2 c.) shredded muenster or Mozzarella cheese
8 oz. can Pillsbury refrigerator quick crescent rolls
2 tsp. mustard

Preheat oven to 375 degrees. In a 10 inch skillet cook zucchini, onions with butter until tender (10 minutes). Then stir in all seasonings.

In large separate bowl, blend egg and cheese. Stir in vegetable mixture. Take crescent rolls and line pan (12 x 8 baking dish or 10 inch pie pan). Spread mustard on rolls. Pour mixture over rolls bake 375 degrees for 20 minutes or when knife inserted comes out clean.