Saut? sliced zucchini and chopped onion in butter until tender.
Stir in parsley, garlic powder, basil, oregano, salt, pepper. In a bowl, mix beaten eggs and cheese; fold in cooked zucchini mixture.
Unroll crescent dough and press into a pie dish to form crust, sealing seams. Spread mustard on crust bottom.
Pour in egg-cheese-vegetable filling. Bake at 375?F for ~18?22 minutes until a knife inserted near center comes out clean.
Let stand 10 minutes before slicing..