Cheesy Zucchini Pie Recipe

Separate crescent dough into eight triangles; place in a greased 9-in. 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 large skillet, saute zucchini and garlic in butter until crisp-tender. Add the parsley, dill, salt, pepper and 1/2 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.