4 c. sliced, unpeeled zucchini
1 c. chopped onion
1/4 to 1/2 c. butter
2 tbsp. parsley flakes
1/2 tsp. salt & pepper
1/4 tsp. garlic powder
2 tsp. spicy mustard
1/4 tsp. basil
1/4 tsp. oregano
2 eggs, beaten
8 oz. shredded Mozzarella cheese
8 oz. (Pillsbury) crescent rolls

Heat oven to 375 degrees. Cook zucchini and onion in butter until tender. Stir in parsley and seasonings. Blend eggs and cheese. Stir into vegetables. Separate dough and put into 1 inch pie plate. Spread mustard on the top of the crust. Add mixture. Bake 18 to 20 minutes. Let stand. Serves 10.