Lunch: Cheesy Zucchini Pie Recipe

Ingredients

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
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese, divided
2 eggs, lightly beaten

Instructions

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 near the center comes out clean. Let stand for 5 minutes before cutting.

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