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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. 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 |
Directions:
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 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.
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