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
