3 med. zucchini
3 tbsp. butter
1 clove garlic
2 eggs
1 pkg. refrigerator crescent rolls
Salt and pepper to taste
Monterey Jack cheese
Dill weed

Line a 9-inch pie pan with 1 package refrigerator crescent rolls. Crimp edges and seal seams. Place 3/4 cup cashews (peanuts) on the bottom.

Saute zucchini (sliced 1/8 inch thick), butter, and garlic. Beat eggs. Place sauteed zucchini over the peanuts; cover with beaten eggs. Salt and pepper to taste. Top with 1 cup grated Monterey Jack cheese and sprinkle top with dill weed. Bake at 325 degrees for 45 minutes.