Italian Zucchini Crescent Pie

4 cups thinly sliced zucchini
1 cup chopped onions
2 Tbl. margarine
1/2 tsp. salt and pepper
1/4 tsp. garlic powder, dried basil leaves, dried oregano leaves
2 eggs, beaten
2 cups shredded Mozzarella cheese
1 8 oz. can crescent rolls
2 tsp. yellow mustard

Heat oven to 375 degrees. Over medium heat, cook zucchini and onions in margarine until tender.  Stir in salt, pepper, garlic powder and dried herbs.  In large bowl, combine eggs and cheese; mix well.  Stir in cooked vegetable mixture,

Unroll dough into 2 long rectangles, press over bottom and one inch up sides of 12x8 inch baking dish.  Firmly press to seal.  Spread crust with mustard.  Pour vegetable mixture evenly into crust lined pan.

Bake at 375 for 22 to 25 minutes; crust will brown slightly around edges.  The pie will appear a little jiggly,  not completely set when done. Let stand 10 minutes before serving.