4 zucchini, unpeeled
1 c. butter
1/2 c. fresh parsley
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 tsp. Dijon mustard
2 eggs, well beaten
8 oz. can crescent rolls
2 c. Muenster or Mozzarella cheese, shredded

Heat oven to 375 degrees. In 10 inch skillet, cook zucchini and onion in butter until tender; about 10 minutes. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 10 inch pie pan or 8 x 12 inch baking dish. Press over bottom and up sides. Spread crust with mustard. Pour vegetable mixture into crust. Bake at 375 degrees 19 to 20 minutes or until knife is inserted comes out clean. If crust becomes too brown, cover with foil during last 10 minutes. Let stand 10 minutes before serving. Serves 6.