Zucchini Crescent Pie

• 1 (8 ounce) package refrigerated crescent dinner rolls
• 2 medium zucchini, sliced
• 1/2 cup onion, chopped
• 1/4 cup butter, cubed
• 2 teaspoons fresh parsley, minced
• 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 shredded mozzarella cheese
• 3/4 cup cooked ham, cubed
• 1 medium roma tomato, thinly sliced

1. Separate crescent rolls into eight triangles, place in a greased 9 inch pie plate with points toward the center. Press onto the bottom and up the sides to form a crust, seal the seems and preforations. 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. Bake 375 for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

rolls, zucchini, onion, butter, fresh parsley, salt, garlic powder, pepper, basil, oregano, eggs, mozzarella cheese, roma tomato

Taken from www.food.com/recipe/zucchini-crescent-pie-358615 (may not work)