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

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.

Enjoy this pie with a medium-bodied white wine such as Riesling or Gewürtztraminer