zucchini crescent pie

i got this recipe from my friend nancy's blog a couple of years ago and have made it lots of times. my kids don't love it, but i figure the more i make it the more they'll eventually like it too. but i like it and that's what's important. i made it last week and actually doubled the recipe and made one for a friend.

1 pkg (8 oz) refrigerated crescent rolls
2 medium zucchini, sliced and quartered
1/2 c chopped onion
1/4 c butter, cubed
2 t. minced fresh parsley
1/2 t. salt
1/2 t. garlic powder
1/2 t. pepper
1/4 t. dried basil
1/4 t. dried oregano
2 eggs, lightly beaten
2 c (8 oz) shredded part skim mozzarella cheese
3/4 c. cubed fully cooked ham
1 medium Roma tomato, thinly sliced

Separate crescent roll dough 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 seams and perforations. Bake at 375 for 5-8 minutes or until lightly browned. 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 with tomato slices. 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.

Since Wade doesn't love tomatoes, I usually only put the tomatoes on part of the pie.

Recipe tips: I usually bake the crust alone closer to 5 minutes because it will continue to brown when put back in the oven. Also, saute zucchini and onion until butter is pretty well absorbed. Spoon into the crust as pouring it in may cause to much liquid.