1 (8 oz.) can Pillsbury refrigerated quick crescent rolls
3 med. zucchini squash
2 tbsp. oil
1 lg. clove garlic, minced
1/4 tsp. salt
1/8 tsp. ground pepper
3 eggs, beaten
1 c. cubed Monterey Jack cheese
1/4 tsp. dill weed (optional)
2 tsp. chopped fresh parsley
Sliced almonds

Preheat oven to 325 degrees. Separate crescent dough into 8 triangles. Place in ungreased 8 or 9 inch pie pan. Pressing pieces together to form crust. Seal perforations well.

Slice squash 1/8 inch thick. Saute in oil. Add salt, pepper and garlic. Saute until zucchini is semi-soft. Cool slightly. Spoon into crust. Top with cheese, parsley and dill. Pour on eggs. Garnish with sliced almonds. Bake for 45 to 50 minutes, until edges are golden brown.