1tube (8oz.) refridgerated crescent rolls
3 mediumzucchini, thinly sliced
1 clovegarlic minced
2 Tbspbutter or margarine
2 tspminced fresh parsley
1 tspsnipped fresh dill
1 c(4oz.) shredded monterey jack cheese, divided
2eggs, lightly beaten
How to Make Zucchini Pie
- 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.
- 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.
- 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