Zucchini Bake
INGREDIENTS:
CRUST: 2 cans (8 ounces each) 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
Preheat oven to 375 degrees. Press rolls into and up the sides of a 9 x 13 inch baking dish. Pinch all seams of the dough together to seal well. Set aside. Melt butter in large skillet. Saute` next seven ingredients until zucchini are tender. In a separate bowl, combine eggs, both cheeses and salt. Gently toss zucchini with egg mixture. Pour into crust and bake for 35 - 40 minutes or until center is set.
Serves 10 - 12