Zucchini is just about in season. Do you have an abundance of it from your garden? Or do you buy fresh veggies from the farmers market? This year I’m trying to grow my own.
There have been lots of blooms but only tiny zucchini are forming. It was such a cool and damp start to the season that a lot of the plants are behind this year.
Here is a delicious tasting recipe that is quick and easy to make.
Ingredients: 2 cups sliced zucchini, 1/3 of a sweet onion diced, 3 eggs well beaten, 2 cup grated mozzarella cheese, sliced mushrooms,
Saute the onion and zucchini in olive oil or butter in a frypay.
Drain and set aside.
Beat the eggs, mix in cheese, mushrooms and zucchini mixture.
Spread half the crescent rolls on the bottom of a casserole dish, top with egg and zucchini mixture, add sliced tomatoes on top and cover with rest of crescent rolls.
Bake in a 350F oven for about 20 to 25 minutes or until crescent rolls are golden brown.
There are numerous versions of this recipe if you wish to search out a slightly different one. As usual I adapt recipes to suit myself by taking out various seasonings and adding my own. I added the mushrooms and tomatoes for some extra flavour. You can also try different cheeses or a combination of your favourites.