Italian Zucchini Pie

Ingredients
4 cups sliced zucchini
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dry basil
1/4 teaspoon dry oregano
2 beaten eggs
8 ounces shredded Monterey Jack cheese
1 package prepared crescent rolls
2 teaspoons mustard

Directions
Preheat oven to 375 degrees.

In a large skillet, sauté zucchini, salt, pepper, garlic powder, basil and oregano in oil for 10 minutes. In a medium bowl, beat eggs and add shredded cheese; stir in sautéed zucchini. Press crescent roll triangles into a 10 inch pie plate to form a crust. Brush crust with the mustard and pour in zucchini mixture into crust. Bake for 20 minutes; remove from oven and let stand for 10 minutes before serving.