1 can crescent rolls
5 c. zucchini (sm. squash best)
3/4 c. onions
1 tbsp. butter
2 1/2 c. grated Muenster, med. sharp, or longhorn cheese
1 tbsp. olive oil
3 eggs
Parmesan cheese

In 9 x 13 inch pan, flatten crescent rolls to corners. Slice zucchini and onions,, saute in butter, olive oil; add salt and pepper to taste; steam 5 minutes until crisp and tender. Drain. Spread in pan and sprinkle Parmesan cheese on top. Mix eggs and cheese together. Spread on top. Bake at 375 degrees for 15 minutes, or until brown. Let set before cutting.

(Allentown-Trinity)