1/2 cup chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cup sliced zucchini
1/2 cup chopped green pepper
1 teaspoon dill weed
1/4 teaspoon salt
2 tablespoon margarine
8 ounce can crescent rolls
4 ounces shredded Cheddar cheese
Tomato slices.
Heat oven to 375 degrees. In skillet brown the ground beef and onion. Drain. Stir in salt and pepper. Set aside. Sauté zucchini and green pepper in margarine for 5 minutes. Stir in dill weed and salt.
Separate triangles of crescent rolls and press in pie pan to form crust. Spoon the meat mixture over crust. Sprinkle 1/2 cup cheddar cheese over meat mixture. Spread zucchini mixture evenly over meat. Top with tomato slices. Bake at 375 degrees for 10 minutes.
Remove from oven and sprinkle with the remaining cheese. Return to over and bake 15 minutes more. Cool 5 minutes before serving. If desired garnish with sour cream.
To reheat, cover with foil and heat in a 375 degree oven for 12 to 15 minutes.