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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. |
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