>From the Taste of Home website...

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Zucchini Crescent Pie

SERVINGS: 6
CATEGORY: Main Dish 
METHOD: Baked
TIME: Prep: 25 min. Bake: 20 min.
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 
Directions: 
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.

 
~~~~~~~~~~
 
~~~***Rhonda G in Missouri***~~~


      
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