ZUCCHINI PIE

Ready in 45 minutes or less.

• 1 tube (8 ounces) 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 (I use a bit more because I love dill)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded Monterey Jack cheese, divided
• 2 eggs, lightly beaten

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 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 1/4 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 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 6 servings.