1 (8 roll) can crescent-style refrigerator rolls
3/4 c. cashews
3 med. zucchini
3 tbsp. butter
1/4 tsp. garlic salt
1/4 tsp. salt
1/8 tsp. pepper
4 oz. Monterey Jack cheese
2 eggs
1 c. milk

Preheat oven to 325 degrees. Remove dough from package and place in 9-inch pie plate with points of triangles together in the center. Press and pat dough to seal seams and make a smooth pie shell. Sprinkle bottom of pie crust with cashews. Trim ends from zucchini and slice. Melt butter in large skillet and saute zucchini slices until crisp-tender. Stir in garlic salt, salt and pepper. Spoon zucchini onto cashews in pie shell. Grate cheese; set aside.

Combine eggs and milk and mix well. Pour over zucchini and cashews. Sprinkle with grated cheese. Bake 45 minutes. 6-8 servings.