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.
Shop this recipe
Tillamook Extra Creamy Unsalted Butter
Abby Carroll
After planting my first garden about 20 years ago, I was on the hunt for recipes that use a good amount of zucchini. (If you’ve grown zucchini you know that you usually end up with more than you can use!) I found a similar recipe to this in a magazine and I’ve adapted and perfected it over the years to make it to our liking. The grated Tillamook Pepper Jack is a main ingredient - it adds the perfect amount of spicy flavor!
