Zucchini Pie

By nichc

Like a quiche, great for brunch.

Ingredients

• 1 tube (8 oz) refrigerated crescent rolls
• 3 medium zucchini, thinly sliced
• 1 garlic clove, minced
• 2 tablespoons butter
• 2 teaspoons minced fresh parsley
• 1 teaspoon snipped fresh dill
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 oz) shredded Monterey Jack Cheese
• 2 eggs, slightly beaten

Details

Servings 6

Preparation

Step 1

Separate crescent dough into 8 triangles; place in greased 9-in pie plate with points toward the center. Press onto the bottom and up the sides of the plate to form a crust; seal perforations.

In large skillet, saute zucchini and garlic in butter until crisp-tender. Add parsley, dill, salt, pepper, and 1/2 cup cheese. Spoon into crust, pour eggs over top sprinkle with remaining cheese.

Cover edges loosely with foil. Bake 375 degrees for 25-30 minutes or until knife in center comes out clean. Let stand 5 minutes before cutting.