Zucchini Crescent Pie

[lighthousekeeper]

Since summer is coming, and some of you will have fresh zucchini and tomatoes from the garden I thought I'd post this recipe, it's a favorite of ours. Would be good for breakfast too.

Zucchini Crescent Pie

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 or margarine, cubed
·2 teaspoons minced fresh parsley {optional}
·1/2 teaspoon salt
·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 {can substitute fried bacon or Canadian bacon if you prefer}
·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, sauté 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.

This is really good! You don’t have to add the ham if you don’t have it, I make it using a few slices of fried bacon.