ZUCCHINI CRESCENT PIE
By joanmarie
Ingredients
- 1 package (8 ounces) refrigerated crescent rolls
- 2 medium zucchini, sliced lengthwise and quartered
- 1/2 cup chopped onion
- 1/4 cup butter, cubed
- 2 teaspoons minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 2 eggs, lightly beaten
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 3/4 cup cubed fully cooked ham
- 1 medium Roma tomato, thinly sliced
Details
Preparation time 25mins
Cooking time 20mins
Adapted from TASTEOFHOME.COM
Preparation
Step 1
•Separate crescent dough into eight triangles; place in a greased
9-in. pie plate with points toward the center. Press onto the bottom
and up the sides to form a crust; seal seams and perforations. Bake
at 375° for 5-8 minutes or until lightly browned.
•Meanwhile, in a large skillet, saute zucchini and onion in butter
until tender; stir in seasonings. Spoon into crust. Combine the
eggs, cheese and ham; pour over zucchini mixture. Top with tomato
slices.
•Bake at 375° for 20-25 minutes or until a knife inserted near the
center comes out clean. Let stand for 5 minutes before cutting.
•Yield: 6 servings.
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