Italian Zucchini Pie

This recipe comes from my mother-in-law.  Lover Boy grew up loving this meal so when we got married I had to learn how to make it!

I used zucchini AND yellow squash tonight

2 T. butter or olive oil
1 c. chopped onion
4 thin unpeeled zucchini, sliced thin
2 T. dried parsley
1/2 t. pepper
1/2 t. garlic salt
1/4 t. dried basil
1/4 t. dried oregano
2 eggs, beaten well
2 c. shredded mozzarella
2 cans refrigerated crescent rolls
1 t. yellow mustard

Heat oven to 375 degrees.  In a skillet, cook onion, zucchini, and butter until tender (about 10 minutes).  Add spices (I usually sprinkle them in without measuring).  Remove from heat.  In a large bowl, blend eggs and cheese.  Add vegetable mixture and combine.  Separate 1 can of dough into 8 triangles.  Press into ungreased 9x13" baking dish; spread with mustard.  Pour vegetable mix evenly unto crust.
**I top mine with 4 more crescent rolls, but the original recipe doesn't call for this.  I also cook the remaining 4 crescent rolls on another little pan for the kids.  Bake the pie for 18-20 minutes.  Remove from oven and let set for 10 minutes before serving.