8 oz. can Pillsbury crescent rolls
4 med. sized zucchini, unpeeled
4 tbsp. butter
1 sm. clove garlic, crushed
1/4 tsp. salt
1/4 tsp. dill weed
1/8 tsp. pepper
2 eggs, beaten
1 c. cubed Monterey Jack cheese

Preheat oven to 325 degrees. Separate crescent dough into 8 triangles and press into 10 inch pie pan to form crust, sealing all edges. Slice squash 1/8 inch thick. Saute in butter, add seasonings. Spoon into crust. Pour on eggs. Top with cheese. Bake at 325 degrees for 45-50 minutes until edges are golden brown. Cool and slice into wedges. Good for summer luncheons.