Step 1

pre heat oven to 375 degrees.

Step 2

Spray a 9 x 13 casserole dish with Pam or other non stick spray. Press rolls into and up the sides of the pan. Pinch seams together and set aside.

Step 3

In a large skillet, add your butter and onions, sauté for a few minutes then add your zucchini. Sauté stirring occasionally until semi soft, add your garlic powder, basil, oregano and black pepper. Continue to sauté until the zucchini is the level of soft you like it. I like mine to have some bite to it.

Step 4

Grate your cheese. I like to grate my own cheese because it melts better, but you can use shredded to save time.

Step 5

Whisk 4 eggs in a large bowl, season with salt and pepper. Add your grated cheese and stir well to coat.

Step 6

Add your cooked zucchini and onions to the eggs and cheese bowl and stir well to combine. If you would like to add meat, add your cooked, crumbled Italian sausage (about 1lb) now or diced ham would work well too.

Step 7

Pour this all in the baking dish with the crescent roll. Bake for 35 to 45 minutes. The center should be set and firm and the top golden brown.

Step 8

Let sit for 20 minutes in a warm spot before cutting.

Step 9

This can also be frozen and reheated in a low temp oven, microwave or air fryer.