Zucchini Pie

By á-2700

Ingredients

• 1 tube refrigerated crescent rolls
• 3 medium zucchini, thinly sliced
• 1 garlic clove, minced
• 2 Tbsp. butter or margarine
• 2 tsp. minced fresh parsley
• 1 tsp. snipped fresh dill
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 cup shredded monterey jack cheese, divided
• 2 eggs, lightly beaten

Details

Servings 6

Preparation

Step 1

Separate crescent dough into eight triangles; place in a 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 a skillet, saute zucchini and garlic in butter. Add the parsley, dill, salt, pepper and 1/2 cup cheese. Spoon into the crust. Pour eggs over top; sprinkle with remaining cheese. Cover edges loosely with foil. Bake at 375 for 25-30 mins. or until a knife inserted near the center comes out clean. Let stand for 5 mins. before cutting.