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

Cook zucchini and onion in butter about 10 minutes. Stir in parsley, seasoning. Blend eggs and cheese in bowl. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 10" pie pan or 12"x8" baking dish. Press over bottom and up sides and pan to form crust. Spread crust with mustard. Pour vegetables evenly over crust. Bake at 375 degrees for 18 to 20 minutes.