Zucchini Pie

Prep: 25 minutes ... Bake : 20 minutes ... Makes 6 servings

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
TIP:
Whether you're making sauces, salsas, salads, or just a snack, fresh and juicy tomatoes make any recipe better!

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 near the center comes out clean. Let stand for 5 minutes before cutting. Medium-Bodied White Wine :
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztramine