1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups of sliced zucchini
1 cup chopped onions
6 tablespoons butter, cubed
2 eggs lightly beaten
1 cup (4 ounces) shredded part skim mozzarella cheese
1 cup (4 ounces) shredded Colby- Monterey Jack cheese
2 tablespoons dried parsley flakes
½ teaspoon salt
¼ teaspoon dried basil
¼ teaspoon dried oregano
Separate crescent dough into eight triangles and place in a greased 9 in. deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of the plate to form a crust; seal seams. Spread with mustard.
In a large skillet, sauté zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust.
Bake at 375° for 20- 25 minutes or until knife inserted in the center comes out clean. Cover edges loosely with foil if crust browns too quickly.