Baked Zucchini Pie

I have been trying to find as many ways to smuggle veggies into Hunter's diet.  Since Hunter loves eggs and cheese, I figured this quiche-like entree would be a hit, and it was!  Hunter ate all of it (zucchini included) while JEGs and I were damn near arm wrestling each other for the last slice.

1 package (8 ounces) refridgerated crescent rolls
2 medium zucchini, sliced and quartered
1/2 cup chopped onion
1/4 cup butter, cubed
2 teaspoons 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 shredded mozzarella cheese
3/4 cups cubed, fully cooked ham
1 medium Roma tomato, thinly sliced.

Separate crescent dough into eight triangles; place in a greased 9-inch pie plate with points towards 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.