Special to the Tribune-Star
TERRE HAUTE —
Everyone always has plenty of zucchini this time of year. This is one way to use some of it. Gene and I always enjoy zucchini or any kind of squash. I’m always looking for ways to fix it. You can use different vegetables with this zucchini pie: tomatoes and green peppers etc. But it’s really good as-is.
1 tube (8 oz.) crescent rolls
3 medium zucchini, sliced thin
1 garlic clove, minced
2 tablespoon butter
2 teaspoon minced fresh parsley
1 teaspoon snipped fresh dill
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 cup (4 oz.) Monterey Jack Cheese (shredded and divided)
2 eggs, lightly beaten
• Separate crescent rolls into 8 triangles; place greased 9-inch pie plate with points toward center. Press onto the bottom and up side of plate to form a crust; seal perforations.
• In a skillet, sauté zucchini and garlic in butter. Add the parsley, dill, salt, pepper and1⁄2 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 to 30 minutes until knife inserted near center comes out clean. Let stand 5 minutes for cutting.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.