4 c. zucchini, thinly sliced
1 c. onion, chopped
1/4-1/2 c. butter
2 c. grated muenster or mozzarella cheese
2 eggs
2 tbsp. parsley flakes (or 1/2 c. freshly chopped parsley)
1/2 tsp. pepper
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
1 tsp. yellow mustard
8 uncooked Pillsbury crescent rolls

1. Cook zucchini and onion in large skillet with butter for 10 minutes.

2. Mix 2 eggs with the 2 cups of grated cheese. Add seasonings. Mix all these ingredients with zucchini (drained).

3. In an ungreased pie dish, spread 8 Pillsbury crescent rolls to form crust starting with points in the center.

4. Spread yellow mustard on crust.

5. Add mixture. Bake at 375 degrees for 18-20 minutes or until set, cover with foil during the last 10 minutes to avoid the crust burning.