Main Ingredients:

5 cups thinly sliced unpeeled zucchini
3/4 cup chopped onion
1/2 cup butter
2 eggs
8 ounce package shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
8 ounce can Pillsbury crescent rolls
1 tablespoon Dijon mustard

Cooking Preparation of the Recipe:

Cook zucchini and onion in butter for about 10 minutes in large skillet. Remove from heat. Blend together remaining ingredients, except rolls and mustard. Stir mixture into vegetables.

Separate dough into 8 triangles. Place in ungreased 9 x 13 inch baking pan and press over bottom and up sides. Spread dough with Dijon mustard. Pour vegetable mixture into crust. Bake in preheated 375 degree oven for 20 minutes.

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