4 c. thinly sliced unpeeled zucchini
1 c. coarsely chopped onions
1/2 to 1/2 c. butter
1/2 c. chopped parsley
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder or salt
1/2 tsp. sweet basil
1/2 tsp. oregano
2 eggs, well beaten
8 oz. Mozzarella or Munster cheese, cubed
8 oz. can Pillsbury crescent rolls
2 tsp. Dijon mustard

Melt butter in large frying pan. Cook zucchini and onion about 10 minutes. Stir in parsley and seasonings. Blend eggs with fork; stir in cheese with eggs. Mix all above ingredients.

Press dough in 12x8 baking dish (sides and bottom) with lip. Spread mustard on bottom of dish. Add ingredients. Bake at 375 degrees for 25 minutes with foil on top.