Table of Contents

  • 2 (8 oz each) cans crescent roll dough
  • 1/4 cup olive oil
  • 1 small yellow onion
  • 2 lbs zucchini (about 4 medium), thinly sliced
  • 3 cloves garlic, minced
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 cup mozzarella cheese, grated
  • Kosher salt and freshly ground black pepper, to taste
  1. Preheat oven to 375°F and grease a 9×13-inch baking pan with nonstick spray.
  2. Unroll crescent roll dough and press into bottom and up sides of pan, pressing the seams together.
  3. In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook until starting to soften, stirring occasionally, about 3 minutes. Add zucchini and garlic and continue cooking until semi-soft, about 3 minutes more. Add salt, pepper, dried basil, and dried thyme. Remove from heat.
  4. In a large bowl, whisk together the eggs and some salt and pepper. Add the cheese and stir to combine.
  5. Add zucchini mixtures and stir again to combine.
  6. Pour mixture into crescent roll lined baking dish. Bake until center has set and top is golden brown, 35-45 minutes.
  7. Let rest 15 minutes before slicing and serving. Enjoy!

By Admin

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