Preheat oven to 375 degrees.
Sweat zucchini with salt, approx 10 minutes. Melt butter and saute onions and zucchini for 10 minutes or until most excess liquid has been cooked off. Add parsley, pepper, garlic powder, basil and oregano to the pan. Saute another 5 minutes.
In a separate bowl combine beaten eggs and mozzarella. Add mixture to zucchini mixture (mixing quickly so the warm veggies do not cook the eggs).
Place dough of choice into 9" pie dish, forming a holeless crust. (note - crescent roll dough has a saltier taste so a pie crust is a good alternative.) Spread layer of dijon mustard evenly over dough. Pour zucchini mixture into pie crust, spreading evenly.
Bake at 375 degrees for 40-50 minutes or until filling is firm. Let cool for 10 minutes before cutting. 6-8 servings.