4 c. thinly sliced zucchini
1 c. chopped onion
1/4-1/2 c. butter
1/2 c. chopped parsley 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 leaves
2 beaten eggs
8 oz. (2 c.) shredded mozzarella or muenster cheese
8 oz. can Pillsbury refrigerated quick crescent dinner rolls
2 tsp. mustard

Preheat oven to 375 degrees. Cook and stir zucchini, onion and butter for 10 minutes. Stir in chopped parsley or parsley flakes, salt, pepper, garlic powder, basil and oregano leaves. Combine eggs and cheese. Stir in zucchini mixture.

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

Bake for 18-20 minutes or until center is set. Cover crust with foil during last 10 minutes of baking. Let stand 10 minutes before serving. 6 servings.