Ingredients
1 tube (8 ounces) refrigerated crescent rolls3 medium zucchini, thinly sliced1 garlic clove, minced2 tablespoons butter2 teaspoons minced fresh parsley1 teaspoon snipped fresh dill1/4 teaspoon salt1/4 teaspoon pepper1 cup shredded Monterey Jack cheese, divided2 large eggs, lightly beaten
Preparation
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 plate to form a crust; seal perforations.
In a large skillet, saute zucchini and garlic in butter until crisp-tender. 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 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
