1/2 c. cashews, chopped
1 raw 9" pie shell
3 tbsp. butter
3 med. size zucchini, thinly sliced
2 cloves garlic, minced
1/4 tsp. dried dill weed
1/4 tsp. salt
1/4 tsp. Accent
Pinch ground pepper, fresh
3 eggs, well beaten
1 c. Monterey Jack cheese
2 tbsp. fresh parsley, chopped

Preheat oven to 325 degrees. Sprinkle nuts evenly over the pie crust. Melt butter 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 pie shell. Pour eggs over and sprinkle with cheese and parsley. Bake until set or when a knife is inserted and it comes out clean.