Zucchini Pie

[Guest guest]

You know how 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! *lol* 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.

 

~ P_T ~

/

 

Gravitation is not responsible for people falling in love.

--Albert Einstein