![Extra Creamy Unsalted Butter](https://images.ctfassets.net/j8tkpy1gjhi5/WnLKmIbCSOKTIsK1lwaNJ/c102a240eaae2776bd8d73aaefdbe09a/UNSALTED.png?w=696&q=90&fm=webp)
![Zucchini Pie](https://images.ctfassets.net/j8tkpy1gjhi5/D4RlxE2Ug0YUrIEzzQmVi/7f1c0fba1f5453382a134876a18675da/Abby_5.jpg?w=768&q=90&fm=webp)
Zucchini Pie
This savory Zucchini Pie is the perfect way to use up summer squash! Filled with eggs, cheese, and herbs, this delicious dish is sure to be a hit.
Ingredients
8 oz (1 tube) refrigerated crescent rolls
3-4 medium zucchini, sliced
2 garlic cloves, minced
2 tsp minced fresh parsley
1 tsp snipped fresh dill
¼ tsp salt
¼ tsp pepper
1 cup grated Tillamook Pepper Jack Cheese (divided)
2 eggs, lightly beaten
Separate crescent dough into eight triangles; place in a greased 9-inch 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, sauté zucchini and garlic in butter.
Add the parsley, dill, salt, pepper and ½ cup cheese. Spoon into the crust.
Pour eggs over top; sprinkle with remaining cheese. 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.