Ingredients:
• 1/2 cup cashews – chopped
• 1 raw 9″ pie shell
• 3 tablespoons butter
• 3 medium size zucchini – thinly sliced
• 2 cloves garlic – minced
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon salt
• 1/4 teaspoon Accent
• 1 pinch ground pepper – fresh
• 3 eggs – well beaten
• 1 cup Monterey Jack cheese
• 2 tablespoons fresh parsley – chopped

Directions:
Preheat oven to 325 degrees. Sprinkle nuts evenly over the pie crust. Melt butt er in a small skillet over medium heat. Add zucchini and garlic and saute until almost soft. Sprinkle with dill, salt, Accent and ground pepper. Spoon into pi e shell. Pour eggs over and sprinkle with cheese and parsley. Bake until set or when a knife is inserted and it comes out clean.

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