4 c. thinly sliced zucchini
1 c. chopped onion
1/2 c. butter
2 tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. sweet basil leaves
1/2 tsp. oregano
4 eggs, well beaten
12 oz. Mozzarella cheese
2 (8 oz.) cans crescent dinner rolls
2 tsp. Dijon mustard

Preheat oven to 325 degrees. Cook zucchini and onions in butter until translucent. Stir in all seasonings. Blend eggs and cheese into vegetable mixture.

Separate dough and place on 11 inch pie pan or 12 x 8 inch baking pan or two 8 inch pie pans. Place to form crust evenly on pan(s). Spread crust with mustard. Pour in mixture. Bake 18-20 minutes. Let stand 10 minutes before serving. Serves 6-8 people.