4 c. thinly sliced zucchini
1 c. chopped onion
1/2 c. butter
1/2 c. chopped fresh parsley or 2 tbsp. dried parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 beaten eggs
2 c. shredded Mozzarella cheese
1 (8 oz.) can refrigerated crescent rolls
2 tsp. mustard

Cook and stir zucchini and onion in melted butter for 10 minutes. Remove from heat; stir in parsley, salt, pepper, garlic powder, basil and oregano. Combine eggs and cheese. Stir in zucchini mixture.

Separate rolls into 8 triangles. Place in ungreased 10 inch pie pan, pressing over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture into crust.

Bake in preheated 375 degree oven for 18-20 minutes, or until center is set. If necessary, cover crust with foil during last 10 minutes of baking. Let stand 10 minutes before cutting. 6 servings.