8 oz. can refrigerated crescent dinner rolls
4 slices bacon
4 c. thinly sliced zucchini
1/2 c. finely chopped onion
1/3 c. finely chopped green bell pepper
1 garlic clove, minced
1 c. tomatoes, chopped, seeded, drained
1/2 tsp. salt
1/2 tsp. Italian seasoning
1/4 tsp. pepper
8 oz. (2 c.) shredded cheddar cheese

TOPPING:

1/2 c. all-purpose or unbleached flour
1/4 c. grated Parmesan cheese
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
8 oz. carton (1 c.) plain yogurt
2 eggs

Heat oven to 375 degrees. Separate dough into 8 triangles. Place in ungreased 9-inch springform pan or 9-inch square pan; press over bottom and 3/4 of the way up sides to form crust. Seal perforations.

In a large skillet, cook bacon until crisp. Remove bacon from skillet; drain, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside. Add zucchini, onion, green pepper and garlic to drippings in skillet; cook over medium heat until vegetables are tender (tip: if zucchini mixture is watery, drain well).

Stir in cooked bacon, tomatoes, 1/2 teaspoon salt, Italian seasoning and pepper. Spoon into crust-lined pan; sprinkle with cheddar cheese. Lightly spoon flour into measuring cup; level off.

In medium bowl. combine all topping ingredients; beat until smooth. Pour over vegetable mixture. Bake at 375 degrees for 50-55 minutes or until top is puffed and deep golden brown around edges. Cool 10 minutes on wire rack. Carefully remove sides of pan. To serve, cut into wedges. Serve immediately. 8 servings.