1 lb. ground beef
1/2 c. onion, chopped
1 1/2 to 2 c. sliced zucchini
1/4 c. chopped green pepper
1 tsp. dill weed
2 tbsp. butter
1 can crescent rolls (pkg. of 8)
6 tomato slices
1 c. grated Cheddar cheese
Salt and pepper to taste

Brown ground beef and onion in skillet. Add salt and pepper to taste. Set aside. Separate dough into 8 triangles. Place in 9 inch ungreased pie pan. Press over bottom and up sides to form crust. Spoon beef mix over crust and sprinkle with 1/2 cup grated Cheddar cheese. Saute zucchini and green pepper in butter for 5 minutes; stir frequently and add dill weed. Put on top of beef mix and cheese. Top with tomato slices. Bake at 375 degrees for 10 minutes. Sprinkle with remaining cheese and bake an additional 15 minutes. Cool 5 minutes before serving.