4 c. thinly sliced zucchini
1 c. chopped onions
1/4 c. butter
1/2 c. chopped parsley
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. shredded Mozzarella cheese
8 oz. can Pillsbury crescent rolls
2 tsp. prepared mustard

Cook and stir zucchini and onions in butter for 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano. Combine eggs and Mozzarella cheese. Stir in zucchini mixture. Separate crescent rolls into 8 triangles. Place in ungreased 10" pie pan. Press over bottom and up sides. Spread crust with mustard. Pour mixture into crust.

Bake at 375 degrees for 18 to 20 minutes. Cover crust last 10 minutes with foil. Let stand 10 minutes before serving.