2 cans (8 ounces each) crescent rolls
Press crescent rolls into and up sides of 9 x 13 inch pan or 2 pie pans. Pinch all seams to seal. Set aside.
¼ to ½ cup butter or margarine
*6-8 cups thinly sliced zucchini/yellow squash
½ cup minced fresh or ground parsley
¾ teaspoon pepper
1 teaspoon basil
½ teaspoon oregano
¼ teaspoon garlic powder or 2 garlic cloves
4 eggs (beaten)
4 cups mozzarella cheese
¾ teaspoon salt
*Add sliced onions to taste up to 2 cups and sauté with zucchini/squash.
Melt butter in large skillet. Sauté’ zucchini and spices until zucchini are tender.
In separate bowl, combine eggs, cheese and salt. Gently toss zucchini with egg mixture. Pour into crust.
Preheat over to 375 degrees.
Bake 35-40 minutes or until center is set.
The Creative Cook