This late-summer, flavour packed recipe is perfect for breakfast or brunch.


2 tbsp butter
¾ cup white or yellow onion diced 
3 cloves of garlic minced, about 1 tbsp
7 small zucchini, thinly sliced (use a mandolin if you have one)
1 tsp oregano
1 tsp dried parsley
½ tsp salt
½ tsp pepper
2 large eggs
1 ½ cups shredded mozzarella cheese extra for the top
½ cup grated parmesan
1 tube of crescent rolls, 8 pack

Preheat the oven to 375 degrees.
Grab a 10-inch pie dish and line it with the crescent rolls. No need to grease the dish. Set aside. In a large sauté pan, over medium heat add the butter, garlic, diced onions and thinly sliced zucchini. Use a mandolin to slice the zucchini. That helps it cook evenly. Season the zucchini mixture with salt, pepper, oregano, and dried parsley. Stir until everything is well coated. Cook the onions, garlic and zucchini for 10 minutes only. While the veggies are getting tender, grab a mixing bowl and whisk your eggs. Add the mozzarella cheese and parmesan cheese into the whisked egg. Stir until well combined. Once the zucchini mixture is tender, add it into the egg and cheese mixture. Stir well. Pour everything into the pie dish lined with the crescent rolls. Top with some extra mozzarella cheese and bake for 18-20 minutes. If the crust begins to brown, simply use foil to cover the crust. You can broil it for an additional 2 minutes to get the cheese extra crispy on top! Wait 20 minutes before slicing. Serve warm and enjoy!