I’ve got a recipe for all who like zucchini as much as I do.
Zucchini Crescent Pie
1 package (8 oz.) Cresent rolls
2 medium zucchini, sliced and quartered
1/2 cup onion, chopped
1/4 cup butter
2 teaspoons minced parsley
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oragano
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs, beaten
2 cups shredded mozzarella
3/4 cup cubed cooked ham
1 medium roma tomato, thin sliced
Separate cresent dough into 8 triangles, place in a greased 9″ 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 to 8 minutes.
Meanwhile in a large skillet saute onion and zucchini in butter until tender, stir in seasonings. Spoon into crust. Combine eggs, cheese and ham, pour over zucchini mixture. Top with tomato slices.
Bake at 375 for 20 to 25 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.