Quick Zucchini Quiche

1 package Pillsbury Crescent Rolls
4 Cups zucchini, diced
3 Tbsp. butter
½ clove garlic, finely chopped
½ tsp. salt
pinch of pepper
¾ tsp. dill weed
3 eggs, beaten
1 Cup Monterey Jack Cheese

Preheat oven to 325ºF.  To form the crust; Separate the crescent rolls into 8 squares and press lightly into greased 9” pie plate.  Form into a well sealed crust.  In a large frying pan, melt butter over med-high heat.  Sautee zucchini with garlic, salt and pepper until browned and soft.  Drain excess drippings off browned zucchini, then spoon into crust.  Beat the eggs and pour over top zucchini.  Top with cubed cheese.  Bake in 325ºF oven for 45-50 minutes, until edges are brown and filling is set.