Zucchini Casserole

Saute 4 cups grated zucchinis and 1 cup chopped onion in 1/2 cup margarine. Stir in 1/2 cup fresh parsley, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon each basil and oregano.

Combine 2 beaten eggs and 8 oz. shredded mozzarello cheese. Stir into mix.

8 oz. container crescent rolls. Roll into one piece, place into casserole dish and brush with 2 teaspoons dijon mustard. (Suggestion: bake for a little while so it won't be soggy.)

Place mixture on top of crust and bake 375 degrees for 18-20 minutes - cover last 10 minutes. Let sit for a few minutes before serving. Can also make casserole without crust.