Zucchini Casserole (Megan Salois)
8 oz shredded cheese
1 large onion, diced
2 tbsp margerine
4 cups thinly sliced zucchini
1 tube of crescent rolls
1 beaten egg
Preheat oven to 350 degrees
Saute onion and zucchini. Drain any excess grease.
In an ungreased 9X9 baking dish, lay 2 crescent roll triangles to form a rectangle on the bottom of dish. Lay remaining 6 triangles around and over the edge of the dish, points facing out.
Add cheese and beaten egg to zucchini and onion.
Spoon cheese/zucchini mixture into the crescent rolls in pan.
Fold outside points over top the center of mixture.
Brush with melted butter.
Bake at 350 degrees for 20 minutes.