Zucchini Crescent Pie

This is what we had for supper tonight. My friend Ginger gave me the recipe and the squash to go in it. The squash was fresh out of her garden and it was wonderful. Thank you Ginger!!

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 ( I added some yellow squash as well)
  
• 1/2 cup chopped onion
• 1/4 cup butter, cubed
• 2 teaspoons minced fresh parsley (you can use dried)
  
• 1/2 teaspoon salt
• 1/2 teaspoon garlic
  
• 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 (small) 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.