Zucchini Pie

SUBMITTED BY: Melissa Collins

"For a light lunch or brunch that costs just 76 cents per serving, fix this quiche-like dish made with crescent roll dough. 'This zucchini pie is delicious, easy and inexpensive,' writes Melissa Collins from South Daytona, Florida."

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PREP TIME	20 Min
COOK TIME	25 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (8 ounce) package refrigerated crescent rolls
3 medium zucchini, thinly sliced
1 garlic clove, minced
2 tablespoons butter or margarine
2 teaspoons minced fresh parsley
1 teaspoon snipped fresh dill
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Monterey Jack cheese, divided
2 eggs, lightly beaten

DIRECTIONS

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 skillet, saute zucchini and garlic in butter. 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 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

FOOTNOTE

Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.