Zucchini Crescent Pie

Name: Zucchini Crescent Pie
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 large eggs, lightly beaten; 2 cups shredded part-skim mozzarella cheese; 3/4 cup cubed fully cooked ham; 1 medium Roma tomato, thinly sliced

14 ingredients

3 steps

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 large eggs, lightly beaten
2 cups shredded part-skim mozzarella cheese
3/4 cup cubed fully cooked ham
1 medium Roma tomato, thinly sliced

Directions

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.
2

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.
3

Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.