1 (8 oz.) tube refrigerated crescent rolls
2 tsp. prepared mustard
6 bacon strips, diced
3 cups thinly sliced zucchini
1 medium onion, diced
2 eggs, beaten
2 cups shredded mozzarella cheese
2 Tbls. dried parsley flakes
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried basil
Separate crescent rolls into triangles and place them into a greased 10-inch pie plate with the points toward the center. Press dough onto the bottom, and up the sides of the pan to form a crust, sealing perforations. Spread the mustard over the crust.
In a skillet, cook the diced bacon over medium heat until crisp. Remove the bacon from the skillet. Saute zucchini and onions in bacon drippings until tender.
In a large bowl, combine eggs, cheese, seasonings, bacon, and zucchini mixture. Pour into crust.
Bake at 375 for 25-30 minutes, until a knife inserted in the center comes out clean.