4 c. thinly sliced zucchini
1 c. chopped onion
1/4 c. butter
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 egg, beaten
8 oz. (2 cups) shredded Mozzarella cheese
1 can crescent dinner rolls (8 oz.)

Cook and stir zucchini and onion in butter for 10 minutes. Combine seasoning, eggs, and cheese and add to zucchini mixture. Separate dinner rolls into 8 triangles. Place in ungreased 10 inch pie pan; press over bottom and up sides to form crust. Pour vegetable mixture into crust. Bake in preheated oven at 375 degrees for 18 to 20 minutes or until center is set. (It may be necessary to cover crust with foil during last 10 minutes of baking). Let stand 10 minutes before serving. 6 servings.

Tip: For 12x8 inch baking dish, separate dough into 2 long rectangles; press over bottom and 1 inch up sides to form crust.