Separate crescent dough into eight triangles; place in a greased 9 inch pie plate with points toward the center. Press onto the bottom and up sides of plate to form a crust; seal perforations.
2
In a skillet, saute zucchini and garlic in butter. Add the parsley, dill, salt & pepper, and 1/2 cup of cheese. Spoon into the crust. Pour eggs over top; sprinkle with remaining cheese.
3
Cover edges loosely with foil. Bake at 375 degrees for 25-30 minutes or until a knife inserted near center comes out clean. Let stand 5 minutes before cutting. 6 servings
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