Italian Zucchini Crescent Pie

This recipe is from my Mom, and it is AMAZING. And this is the perfect time of year for it! Thanks Mom, for providing the recipe.

8-ounce can Refrigerated Crescent or Italian Crescent Dinner Rolls

3/4 cup cashew nuts

3 medium zucchini squash

3 tablespoons butter

1/2 clove garlic, crushed

1/4 teaspoon salt

1/4 teaspoon dill weed

1/8 teaspoon pepper

2 eggs, beaten

1 cup cubed Monterey Jack cheese

2 teaspoons chopped parsley

Preheat oven 325°. Separate crescent dough into 8 triangles.

Place in ungreased 8 or 9 inch pie pan, pressing pieces together to form crust; seal well. Sprinkle on nuts.

Slice squash 1/8 inch thick. Saute in butter; add seasonings. Spoon into crust; pour on eggs. Top with cheese and parsley. Bake at 325° for 45 to 50 minutes or until edges are golden brown. Refrigerate any leftovers.