Granny'S Italian Zucchini Pie - cooking recipe

Ingredients
    1/4 cup butter
    4 cups thinly sliced zucchini
    1 cup coarsely chopped onion
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    1/2 teaspoon garlic powder
    1/2 teaspoon dried basil
    1/2 teaspoon dried oregano
    2 eggs, well beaten
    1 (8 ounce) package shredded mozzarella cheese
    1 (8 ounce) tube refrigerated crescent rolls
    2 tablespoons yellow mustard
Preparation
    Preheat the oven to 375 degrees F (190 degrees C).
    Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat.
    Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.
    Separate crescent dough into two rectangles and place into a 8x12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
    Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.

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