3 c. sliced zucchini
1 sm. diced onion
1 tube crescent rolls
2 eggs, beaten
1 c. Monterey Jack cheese
1 tbsp. dill weed
Garlic, salt, pepper, parsley to taste

Saute zucchini and onion in butter. Add garlic and dill weed. Simmer 5 minutes. Line pie plate with crescent dough. Top with zucchini mix. Add beaten eggs and seasonings; top with cheese. Bake at 325 degrees for 30 to 40 minutes.