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

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

In large skillet, fry bacon until crisp. Remove bacon, drain, reserving 1 tablespoon drippings in skillet. Crumble bacon and set aside. Over medium heat saute onion, green pepper, garlic and zucchini in drippings until tender (if zucchini mixture is watery, drain well.) Stir in cooked bacon, tomato, Italian seasoning and pepper. Spoon into prepared crust; 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 for 50-55 minutes or until top is puffed and deep golden brown around edges. Cool 10 minutes on wire rack. If using spring form pan, carefully remove sides of pan and serve torte cut into wedges. With square pan, cut into squares. Serve immediately.

TOPPING:

1/2 c. all purpose flour
8 oz. plain yogurt
1/2 c. milk
2 eggs
1/4 c. grated Parmesan cheese
1 tsp. baking powder
1/2 tsp. salt