Cute little quiche-y like squares that would make perfect appetizers or a side or even a lunch.
3 medium zucchini, shredded
3 medium yellow squash, shredded
1 1/2 tsp. salt
1 large onion, chopped
2 tbsp. butter
6 oz. shredded mozzarella (about 1 1/2 cups)
4 oz. shredded parmesan (about 1 cup)
1 tsp. garlic powder
1/2 tsp. black pepper
1 pkg Crescent Rolls
Preheat oven to 350 F. In a colander lined with a clean, linen free dish towel, toss zucchini and squash together with salt. Set aside in the sink for water to drain 20-30 minutes. Meanwhile, heat butter in a medium skillet over medium-high heat. Saute onions until tender and browned, about 10 minutes. Set aside in small bowl to cool.
Prep a 9″ x 13″ pan by spraying it with cooking oil then lining it with the crescent rolls, pressing together at the seams to form a crust.
In a large bowl, mix together both cheeses. Squeeze dry the zucchini and squash by wringing out the dish towel until almost all the liquid has been released. Dump in bowl with cheese along with the onions. Stir until all the ingredients all evenly disbursed.
In a small bowl, beat together the eggs, garlic powder, and black pepper. Pour over zucchini/squash mixture and mix to combine. Pour into crescent roll crust and bake 35-40 minutes or until golden brown. Let it rest at room temperature 15 minutes before serving.