In a skillet, saute zucchini and onion in butter until tender, about 10 minutes.
Remove from the heat and cool slightly. Stir in eggs, cheese, parsley, salt,
pepper, garlic powder and basil. Separate the crescent rolls and press into an
ungreased 10 inch pie plate to form a crust. Brush crust with mustard. Spoon
zucchini mixture into crust. Bake at 375ºF for 10 minutes. cover loosely with
foil to prevent excess browning. Bake another 10 minutes or until a knife
inserted near the center comes out clean. Let stand 5 minutes before cutting.
Yield: 8 servings.