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.
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.
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