All I had to do was open a can of crescent rolls, press the dough into the muffin tin and spoon the pre-made filling into the cups! Throw it in the preheated oven, and we have dinner in half an hour. I did stir the filling well first, in case any ingredients had separated. And, since my filling was still a little icy, I baked the tartlets longer than when preparing them fresh—20 minutes or so. I am pleased to report that they turned out just as good!
Making the filling and freezing it for later might be a great way to preserve your late-summer zucchinis, just when you're getting tired of eating them. Cold weather is on the way, and who knows when you'll have a hankering for that wonderful taste of summer?