4 c. thinly sliced zucchini
1 c. chopped onion
1/4-1/2 c. butter
1/2 c. clipped parsley or 2 tsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 beaten eggs
8 oz. shredded mozzarella or muenster cheese
8 oz. can Pillsbury crescent rolls

Cook and stir 4 cups thinly sliced zucchini and 1 cup chopped onion in 1/4 to 1/2 cup butter for 10 minutes. Stir in 1/2 cup clipped parsley or 2 teaspoons parsley flakes, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon basil and 1/4 teaspoon oregano.

Combine 2 beaten eggs and 8 ounce shredded mozzarella or muenster cheese. Stir in zucchini mixture. Separate 8 ounce can Pillsbury crescent rolls. Place in ungreased 10 inch pie pan. Press over bottom and up side to form crust. Spread crust with 2 teaspoons mustard. Pour vegetable mixture into crust. Bake in preheated 375 degree oven for 18-20 minutes or until center is set. Let stand 10 minutes before serving.