4 c. thinly sliced zucchini
1 c. chopped onion
1/4 to 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 cheese or Muenster cheese
8 oz. can Pillsbury refrigerated quick crescent dinner rolls

Cook and stir zucchini and onion in butter for 10 minutes. Stir in spices. Combine beaten 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 2 teaspoons mustard. Pour vegetables into crust. Bake at 375 degree oven for 18 to 20 minutes or until center is set (cover crust with foil last 10 minutes of baking). Let stand 10 minutes before serving. Serves 6. May also use 12 x 8 inch baking dish.