Ingredients
1 package (8 ounces) refrigerated crescent rolls2 medium zucchini, sliced lengthwise and quartered1/2 cup chopped onion1/4 cup butter, cubed2 teaspoons minced fresh parsley1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon pepper1/4 teaspoon dried basil1/4 teaspoon dried oregano2 large eggs, lightly beaten2 cups shredded part-skim mozzarella cheese3/4 cup cubed fully cooked ham1 medium Roma tomato, thinly sliced
Preparation
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 in the center comes out clean. Let stand for 5 minutes before cutting.
