ZUCCHINI CRESCENT PIE RECIPE

By curly

Ingredients

• 1 package (8 oz) refrigerated crescent rolls
• 2 medium zucchini, sliced lengthwise and quartered
• 1/2 cup chopped onion
• 1/4 cup butter, cubed
• 2 tsps minced fresh parsley
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp pepper
• 1/4 tsp dried basil
• 1/4 tsp dried oregano
• 2 eggs, lightly beaten
• 2 cups (8 oz) 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-inch 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 degrees 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 degrees for 20-25 minutes or until a knife inserted near the center comes out clean.

Let stand for 5 minutes before cutting.