Cashew Zucchini Quiche

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

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. Recipe from "One Million Reci pes CD"

busted by Judy R.