Italian Zucchini Crescent Pie

This is great for the summer. I made it all the time when living on the farm because we had more zucchini than we knew what to do with.

4 c thinly sliced zucchini
1 c chopped onion
2 T margarine or butter
2 T dried parsley
1/2 t salt
1/2 t pepper
1/4 t garlic powder
1/4 t basil
1/4 t oregano
2 eggs, beaten
2 c shredded Muenster or mozzarella
1 can crescent dinner rolls
2 t prepared mustard (I never used it)

Heat oven to 375
In large skillet, over medium-high heat, cook zucchini and onions in butter until tender, about 8 minutes. Stir in seasonings. In large bowl, combine eggs and cheese, mix well. Stir in cooked vegetables.Separate crescents into triangles. Place in ungreased pie pan, pointy sides in (like a pizza), pressing bottom and up sides, sealing edges to form a crust. Brush crust with mustard (again, I've never used). Pour egg mixture into crust.Bake for 18-22 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving