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)