Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat over to 350°f. in large skillet melt the butter and fry the onions and zucchini, adding the garlic, oregano and basil, until they are lightly browned and onions have lost their color and become clear. in a large bowl mix the cheeses and eggs add salt and pepper to taste. set aside. in a 9 x 11 casserole dish press the crescent roll dough into the bottom of the dish making a pastry shell for the zucchini and cheese mixtures. when zucchini is done, pour into the waiting cheese and egg mixture and mix together. then pour into the casserole dish. bake for approx 20 minutes or until golden and bubbly. enjoy! note: i'm not real sure about the measurements for the oregano and the basil, as i just dump until it looks good to me.

Target recipe: preheat oven to 350°f and grease/flour a 13x9-inch baking pan. beat eggs; add sugar and oil. add the zucchini and vanilla; stir to mix well. sift the dry ingredients together and add to the egg mixture. pour batter into prepared pan and bake for 20 to 25 minutes, or until done. while the bars are baking, whip the butter and cream cheese until light; add vanilla and powdered sugar. beat until fluffy, adding a *little* milk as needed if frosting is too thick. spread frosting on top of the bars when they are cooled.