1	Tube (8 oz.)	Refrigerated crescent rolls
3	Medium	Zucchini, thinly sliced
1	Clove	Garlic, minced
2	Tbsps.	Butter or margarine
2	Tsps.	Freshly minced parsley
1	Tsp.	Snipped fresh dill
1/4	Tsp.	Each - Salt & Pepper
1	Cup (4 oz.)	Monterey jack cheese, shredded, divided
2	Eggs	Lightly beaten

Separate crescent dough into 8 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 1/2 cup of the cheese. Spoon into the crust. Pour eggs over top; sprinkle with remaining cheese. Cover edges loosely with foil. Bake at 375degrees for 25-30 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

YIELD: 6 Servings