- 1, 8 oz refrigerator croissant rolls
- 3 med zucchini, thinly sliced
- 1 garlic clove minced
- 2 TBS butter
- 2 tsp fresh parsley minced
- 1/4 tsp dill weed
- 1/4 tsp salt
- 1/4/ tsp pepper
- 2 eggs slightly beaten
- 1 cup Monterrey jack cheese shredded
Preheat oven to 375
Pull apart and flatten the 8 triangle croissant shapes and place them into a pie dish to make the crust. Placing them point towards the middle. Work them until there are no holes and it looks like a pie crust.
Fry butter, garlic, and zucchini in a pan until crisp and tender. Add in seasonings and 1/2 cup cheese. Stir to coat. Spoon into pie dish. Pour egg over all. Top with remanding cheese.
Bake 20-30 min.