Description
A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs — tastes like you spent hours in the kitchen!
Ingredients
- 1 (8 ounce) package refrigerated crescent rolls
- ¼ cup margarine
- 4 cups sliced zucchini
- ¼ cup chopped onion
- 2 tablespoons dried parsley
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 eggs, lightly beaten
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls
- and press into a 9-inch pie pan
- covering sides and bottom.
- Melt margarine in a skillet over medium heat
- and cook the zucchini and onion until tender. Season with parsley
- oregano
- salt
- and pepper. Remove skillet from heat. Cool zucchini mixture slightly
- then mix in eggs and cheese. Pour mixture over the crust.
- Bake 20 minutes in the preheated oven
- until set. Cool for 10 minutes before serving.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 6