4 c. zucchini, unpeeled and sliced small
1 c. onion, chopped
1/2 c. butter
1/2 c. chopped parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. basil
1/4 tsp. oregano
1/8 tsp. garlic powder
2 eggs, beaten
8 oz. mozzarella cheese, grated
1 (8 oz.) pkg. crescent rolls
2 tsp. mustard

Saute zucchini and onion in butter until crisp and tender. Add seasonings, eggs and cheese. Pat crescent rolls in 7" x 11" baking dish with 1" up side. Spread on mustard. Pour in vegetable mixture. Bake 18 to 20 minutes at 375 degrees.