Zucchini Crescent Pie

Ingredients:

1 container Pillsbury Crescent Rolls

2 cups Zucchini, chopped

1/2 cup onion, chopped

1/4 cup Earth Balance buttery spread

2 tsp fresh parsley, minced

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp pepper

1/4 tsp dried basil

1/4 tsp dried oregano

2 medium eggs, lightly beaten

4 oz Daiya dairy-free cheese

3/4 cup chickpeas, drained and rinsed

2 roma tomatoes, sliced

Directions:

Separate crescent dough into triangles, place on a greased 9-inch pie plate with points toward the center.  Press onto the bottom and up the sides to for a crust.   Seal seams and perforations.  Bake at 375 degrees for 5 minutes.
Meanwhile, in a large skillet, saute zucchini and onion in butter until tender.  Stir in seasonings.  Spoon into crust.
Combine eggs, cheese, and chickpeas.  Pour over zucchini mixture.  Top with tomato slices.
Bake at 375 degrees for 20-25 minutes or until a knife inserted near the center comes out clean.  Let sit for 5 minutes before serving.
Serve with a fresh garden salad.

Recipe adapted from: http://onceamonthmom.com/zucchini-crescent-pie/