Italian Zucchini Crescent Pie (T&T)

Yield: 6 to 8 servings

3 tablespoons butter or margarine
4 cups thinly sliced zucchini
1 cup chopped onion
1/2 cup chopped fresh parsley or 2 tablespoons dried
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, beaten
8 ounces (2 cups) mozzarella cheese, shredded
1 (8 ounce) can crescent dinner rolls
2 teaspoons prepared mustard

Preheat the oven to 375 degrees F.

In a large skillet, melt the margarine over medium heat. Add the zucchini and onion and saut