Crescent Zucchini Pie

By calypan

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

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