Italian Zucchini Crescent Pie

4 cups thinly sliced zucchini
1 cup chopped onion
1/4 to 1/2 cup margarine or butter
1/2 cup chopped fresh parsley (or 2 Tbsp parsley flakes)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp basil
1/4 tsp oregano
2 beaten eggs
2 cup shredded mozzarella cheese
8 oz can crescent dinner rolls

Preheat oven to 375 degrees

In pan, melt butter.
Add zucchini and chopped onion and cook for about 10 minutes
Stir in parsley, salt, pepper, garlic powder, basil, oregano
In separate pan, mix together beaten eggs and shredded cheese.
Add zucchini mixture. 

Open can of crescent rolls and separate
In an ungreased 10" pie pan, press rolls over bottom and up sides to form crust
Add zucchini mixture.
Bake in preheated oven for 18-20 minutes.
Let stand 10 minutes before serving.