1 8oz package refrigerated crescent rolls
2 medium zucchini, sliced lengthwise and quartered
1/2 cup chopped onion
1/4 cup butter, cubed
2 tsp. minced fresh parsley
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. dried basil
1/4 tsp. dried oregano
2 eggs, lightly beaten
2 cups shredded mozzarella cheese
3/4 cup cubed cooked ham
1 medium Roma tomato, thinly sliced
Place the 8 crescent dough triangles in a 9-inche pie plate with the skinny ends towards the center. Press the edges together to form a solid crust along the bottom and sides of the pie plate.
Bake at 375 degrees for about 6 minutes or until lightly brown.
In a large skillet over medium heat, melt the butter. Add the seasonings, zucchini and onion and cook until tender. Pour this into cooked crust and add the cheese and ham.
Quickly whisk the eggs & pour over the zucchini, cheese and ham 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 serving.