• 3-4 medium size zucchini, halved long ways and sliced into ¼ to ½ inch slices
• 1 large onion, chopped
• 1 tsp ground oregano
• 1 tsp garlic powder           
• 1 tbsp butter
• 2 cups shredded mozzarella cheese
• 1 container of crescent rolls
• salt and pepper to taste

 

Over medium heat, melt the butter in a large skillet or pan.  Saute the zucchini and onion until soft, but not cooked through.  While the vegetables are cooking, prepare a 9" x 12" glass casserole dish.  Grease the dish with either cooking spray or shortening.  Unwrap the crescent rolls and keep them together as a single sheet.  Place the dividing line in the middle of the sheet in the middle of the dish.  Carefully spread the pastry so that the bottom and sides are covered.  You will probably have a piece of pastry hanging over the top of each corner of the dish when you get done.  When the vegetables are done add the oregano, garlic and salt and pepper to them while they are still in the pan.  After you've stirred the spices in thoroughly, pour the mixture into the pastry lined casserole dish.  Spread the cheese evenly across the top of the mixture and cook at 350 degrees for 20 to 30 minutes, until the cheese has melted and the pastry on the corners has browned.