I have this cooking for lunch currently and it is one of my favorite zucchini recipes. A friend shared it with me, but I don't know who the original creator is.
Ingredients:
4 cups thinly sliced zucchini and/or yellow squash with peel
1 cup sliced onion
1/4 cup oil of choice (I've used butter and olive oil)
1/2 tsp salt
2 tbs dried parsley
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp dried basil
2 eggs beaten
8 oz shredded mozzarella cheese
8 oz crescent roll dough (from a can)
2 tbs Dijon mustard
Instructions:
Heat oven to 375 degrees F.
Saute zucchini/squash and onion in oil until soft; stir frequently. Stir in spices, salt, pepper and cheese.
Press crescent roll dough into pie pan. Top dough with Dijon mustard. Add zucchini mixture to the crust, then slowly pour the beaten eggs over the zucchini.
Bake for 30 minutes or until eggs are set in the middle.
Notes: I usually sub the garlic powder for minced garlic in the saute. I use fresh herbs if available.