Cheesy Zucchini Bake

Hi! How's it going? I've been on a bit of a "hiatus" from blogging, but I'm back! Its zucchini season and I've been trying new recipes to use up my harvest. Here's something a little different from the usual. Great for breakfast, lunch or dinner!

1 can refrigerated crescent rolls
2 tbsp butter
1 cup chopped onion
4 cups chopped zucchini
3 eggs
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp dried mustard
1/2 tsp salt
1/4 tsp pepper
1 cup shredded mozza cheese

Press crescent rolls into a greased 8x8 pan.

Melt butter in a medium skillet; add chopped onion and chopped zucchini and saute over medium heat 5 minutes (or until tender-crisp).

In a medium bowl, beat eggs and stir in spices. Add a small amount of the onion/zucchini mixture to the eggs to temper them. Then add remainder of mix and stir together.

Stir in shredded mozza cheese and pour mixture into the unbaked crust. Bake at 400 degrees for 25-30 minutes.

*From http://www.lemontreedwelling.com/