Preheat the oven to 375 degrees F (190 degrees C). Unroll crescent rolls and press into a 9-inch pie pan, covering sides and bottom. Set aside.

Melt margarine in a skillet over medium heat; cook and stir zucchini and onion in hot margarine until tender. Season with parsley, salt, pepper, and oregano. Remove the skillet from heat. Cool zucchini mixture slightly, then mix in cheese and eggs. Pour mixture over the prepared crust.

Bake in the preheated oven until set, about 20 minutes. Cool for 10 minutes before serving.