Preheat the oven to 375 degrees.
Grab a 10-inch glass pie dish and line it with the crescent rolls. No need to grease the dish. Set aside.
In a large sauté pan, over medium heat add the butter, garlic, diced onions and thinly sliced zucchini. ** I used a mandoline to slice my zucchini to about 1/8-inch slices. This will help the zucchini to cook evenly. **
Season the zucchini mixture with salt, pepper, oregano, and dried parsley. Stir until everything is well coated. Cook the onions, garlic and zucchini FOR 10 MINUTES only.
While the veggies are getting tender, grab a mixing bowl and whisk your eggs.
Add the mozzarella cheese and parmesan cheese into the whisked egg. Stir until well combined.
Once the zucchini mixture is tender, add it into the egg and cheese mixture. Stir well.
Pour everything into the pie dish lined with the crescent rolls.
Top with some extra mozzarella cheese and bake for 18-20 minutes.
If the crust begins to brown, simply use foil to cover the crust.
I broiled mine for an additional 2 minutes to get the cheese extra crispy on top!
Wait 20 minutes before slicing.
Serve warm and enjoy!