Cheesy Zucchini Pie

• 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 shredded Monterey Jack cheese, divided
• 2 large 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 375u0b0 for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

crescent rolls, zucchini, garlic, butter, parsley, dill, salt, pepper, shredded monterey jack cheese, eggs

Taken from www.tasteofhome.com/recipes/cheesy-zucchini-pie/ (may not work)