I had some zucchini on hand as well as a can of crescent rolls...what to make...search the internet...and here is what I found!
As you can see in the above photo the crescent roll seams are a bit difficult to close with the moisture of the shredded zucchini.
I wanted to show the garlic and chopped basil, before adding the zucchini and mozzarella.
1 can Pillsbury Crescent Roll Dough
1 tsp. olive oil
1 tsp. minced garlic
1 tsp. chopped basil
1 cup shredded zucchini
1 cup shredded mozzarella
1 beaten egg
Preheat oven to 375 degrees
Roll out the crescent dough into a rectangle on a cookie sheet that has been lined with parchment paper. Pat all the seams well and brush with the olive oil.
Spread the garlic and basil over the olive oil and finally add the zucchini and mozzarella over entire surface. Sprinkle with the sea salt.
Fold the longest edges in, then fold one short end in. Finally, roll up very tightly (jelly roll style), making sure the seams are secure.
Brush entire surface with the beaten egg and bake for 20 - 30 minutes.
Remove from oven and allow to stand for 10 minutes before serving.
Garnish with a little parsley and serve with a little fruit!
Just a thought...perhaps the seamless crescent roll dough would be easier!