ALynn’s Zucchini Pie

4 cups sliced zucchini (I use a mandolin)
1 cup chopped onion
1/4 cup melted butter
2 eggs slightly beaten
2 cups (8 oz) shredded mozzarella cheese
1/2 c fresh parsley chopped or 2 tablespoons dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
2 teaspoons prepared mustard yellow or brown
( I make this the night before and let sit in refrigerator overnight)
1 can (8 oz) refrigerated crescent rolls
Sautee butter, onions and zucchini until tender.
Mix together, eggs, cheese, mustard and spices and zucchini mixture.
Separate crescent rolls (better if room temperature) and press into ungreased 10” pie plate.
Spoon zucchini mixture into pie plate. Bake 375* 15 min. Cover with foil bake another 10 min. Let sit about 10 minutes before slicing