4 c. sliced unpeeled zucchini*
1 c. chopped onion
1/2 c. butter
2 tbsp. parsley flakes
1/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. sweet basil leaves
1/4 tsp. oregano leaves
2 eggs, beaten well
8 oz. shredded Mozzarella
1 (8 oz.) can crescent rolls
4 tsp. Dijon or hot dog mustard

Cook zucchini and onion in butter until tender (estimated 10 minutes). Stir in parsley and seasonings. Blend eggs and cheese in a large bowl. Stir in zucchini mixture. Separate rolls into 8 triangles. Press onto bottom and sides of 8 x 12 baking dish to form a crust. Spread mustard all over crust. Pour zucchini mixture into crust.

Bake at 375°F for 20 minutes (until knife inserted in center comes out clean). Let cool 10 minutes. Cut into wedges to serve.

*Can use 1/2 zucchini and 1/2 crooked neck squash.