Begin by shredding the zucchini, then sprinkle it with salt and let it drain in a colander for about 10 minutes.

In a medium skillet, heat olive oil or butter over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Then add minced garlic and continue to cook for another minute until fragrant. Set the mixture aside to cool slightly.

In a large mixing bowl, whisk together the eggs, buttermilk, and flour until well combined. Then, fold in the drained zucchini, sautéed onion, garlic, sharp cheddar cheese, and season with salt and pepper. Mix everything thoroughly.

Unroll the crescent roll dough into a 9-inch pie dish, carefully pressing it to cover the bottom and sides. Ensure there are no gaps in the crust.

Pour the prepared zucchini filling into the crust, smoothing it out evenly with a spatula.

Preheat your oven to 350°F (175°C) and place the pie on the center rack. Bake for 40 to 45 minutes, until the filling is set and the crust is golden brown.

Once baked, remove the pie from the oven and allow it to rest for about 15 minutes.