Heat oven to 375. Cook zucchini and onions in margarine till tender. Stir in parsley, salt, pepper, basil and oregano.
In large bowl, combine eggs and mozzarella. Stir in cooked vegetable mixture.
Separate crescent dough into triangles. Press into pie pan. Spread with mustard. Pour egg and zucchini mixture into pie pan.
Bake for 18-22 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.