Zucchini Crescent Pie

Prep: 25 minutes ... Bake : 20 minutes ... Makes 6 servings1 ......................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.
　

Medium-Bodied White Wine

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