Zucchini Pie

[Guest guest]

You know when you plant a garden in the spring, you sometimes over do it

on the zucchini. One can never quite fathom how heartily these babies will

produce! Here is one way to use up the bounty.

 

1 tube refrigerated crescent rolls (8 oz)

3 medium zucchini, thinly sliced

1 garlic clove, minced

2 Tbs butter

2 tsp minced 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

 

Separate crescent rolls into eight triangles; place in a greased 9-inch pie

plate with points toward the center. Press on the bottom and up the sides of

plate to form a crust; seal perforations.

 

In a skillet, saute zucchini and garlic in butter. Add parsley, dill, salt,

pepper,

and 1/2 cup cheese. Spoon into the crust. Pour eggs over top and sprinkle

with remaining cheese. Cover edges of crust with foil, loosely. Bake at 350

degrees for 25-30 minutes or until knife inserted in center can come out

clean. Let stand a few minutes before cutting. Yield: 6 servings.

 

 

 

In order to keep a true perspective of one's importance, everyone should have

a dog that will worship him and a cat that will ignore him.

--Dereke Bruce