ZUCCHINI CASSEROLE PIE

4 CUPS THINLY SLICED ZUCCHINI
1 CUP COARSELY CHOPPED ONION
1/4 CUP BUTTER
1/2 CUP FRESH PARSLEY OR 2 TBSP DRY FLAKES
1/2 TSP SALT
1/2 TSP PEPPER
1/4 TSP GARLIC POWDER
1/4 TSP BASIL
1/4 TSP OREGANO
2 WELL BEATEN EGGS
8 OUNCES (2 CUPS) SHREDDED MOZZARELLA CHEESE
8 OUNCE CAN REFRIGERATED CRESCENT ROLLS DOUGH
DIJON MUSTARD

SAUTE THE ZUCCHINI AND ONIONS IN BUTTER. STIR IN THE SEASONINGS, BLEND EGGS AND CHEESE IN A BOWL AND THEN STIR IN THE VEGGIES. SPREAD THE DOUGH IN A PIE PAN, SPREAD SOME DIJON MUSTARD LIGHTLY OVER THE DOUGH, POUR IN THE VEGGIES AND BAKE AT 375 FOR 20 MINUTES OR UNTIL DONE.

YUMMMY!!!