I have made this with and without the crescent, and it’s wonderful both ways!! My men all love zucchini, and with the cheese and ham this recipe is a HUGE hit! When I made it sans crust I added an extra egg for stability sake, but I don’t know that it was really necessary. Stuart ate the leftovers for breakfast, and oh, the leftovers are better without the crust. 
BUT we only had one slice for left overs because this was such a hit, so if your kids are veggie lovers like mine, or even if they are not, they might like this one!
Zucchini Crescent Pie:
1 package (8 oz) refrigerated crescent rolls
2 medium zucchini, sliced and quartered
1/2 cup chopped onion
1/4 cup butter, cubed (I think I’ll use a little less the next time, but butter is yummy)
2 t minced fresh parsley (I didn’t have this, not eve dried, but didn’t miss it)
1/2 t salt
1/2 t pepper
1/2 t. garlic powder
1/4 t dried basil
1/4 t dried oregano
2 eggs lightly beaten
2 c shredded part-skim mozzarella cheese
3/4 c cubed fully cooked ham (I used deli ham sliced up and I didn’t mind the ham flavor at all, ha!)
1 medium Roma tomato, thinly sliced (I omitted this too, but let me know how you like it if you use it!)
1) Separate crescent dough into eight triangles; place in 9″ greased pie plate w/ 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 min 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 eggs, cheese and ham; pour over zucchini mixture. Top w/ 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 min before cutting. (6 servings)