Rating: 4.5 stars
180 Ratings
  • 5 star values: 126
  • 4 star values: 35
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 4

A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!

Recipe Summary

cook:
30 mins
additional:
10 mins
total:
55 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9-inch pie pan, covering sides and bottom.

    Advertisement
  • 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.

Nutrition Facts

351 calories; protein 15.2g; carbohydrates 19.7g; fat 23.3g; cholesterol 86.1mg; sodium 841.9mg. Full Nutrition
Advertisement