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 degrees 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.

For a lighter version, turn your pie into a frittata! Remove the crescent rolls from the recipe and add your vegetable and egg mixture directly to a well-greased pan and bake as instructed.

Photo & Recipe Source: Abby Carroll

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