Zucchini Pie

1 tube rfrigerated crescent rolls

3 medium zucchini, thinly sliced

1 garlic clove, minced

2 tbsp butter

2 tsp minced fresh parsley

1 tsp snipped fresh dill

1/4 tsp salt

1/4 tsp pepper

1 cup shredded Monterrey Jack cheese, divided

2 eggs, lightly beaten

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 plate to form a crust; seal perforations.

2. 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.

3. 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 cutting. Makes 6 servings

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