Zucchini Bake

By pattiaroberts

Ingredients

• Crust
• 2 cans (8oz.) refrigerated crescent rolls
• Filling
• 1/4 cup butter or margarine
• 8 cups thinly sliced zucchini
• 2 cups chopped onion
• 1/2 cup minced fresh parsley
• 3/4 teaspoon pepper
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 2 garlic cloves, crushed
• 4 eggs beaten
• 3 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 3/4 teaspoon salt

Preparation

Step 1

Preheat oven to 375 degrees. Press rolls into and up sides of9x13 baker. Pinch all seams to seal. Set aside. Melt butter in large skillet or wok. Saute' next seven ingredients until zucchini are tender. In separate bowl, combine eggs, both cheeses and salt. Gently toss zucchini with egg mixture. pour into crust and bake 35 to 40 minutes or until center is set.