Italian Squash Pie

Name: Italian Squash Pie
Ingredients: 1 (8-ounce) can refrigerated crescent rolls $; 2 teaspoons Dijon mustard; 1/4 cup butter or margarine; 1 1/2 pounds yellow squash (about 4 cups), thinly sliced*; 1 medium onion, chopped; 1 garlic clove, pressed; 1/4 cup chopped fresh parsley; 1 tablespoon chopped fresh or 1/2 teaspoon dried basil; 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano; 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 large eggs; 1/4 cup milk; 2 cups (8 ounces) shredded mozzarella cheese; Garnishes: fresh oregano sprigs, sliced yellow squash $

16 ingredients

6 steps

Ingredients

1 (8-ounce) can refrigerated crescent rolls $
2 teaspoons Dijon mustard
1/4 cup butter or margarine
1 1/2 pounds yellow squash (about 4 cups), thinly sliced*
1 medium onion, chopped
1 garlic clove, pressed
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh or 1/2 teaspoon dried basil
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs
1/4 cup milk
2 cups (8 ounces) shredded mozzarella cheese
Garnishes: fresh oregano sprigs, sliced yellow squash $

Directions

1

Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations.
2

Bake at 375° for 6 minutes or until lightly browned. Gently press crust down with a wooden spoon. Spread crust with mustard, and set aside.
3

Melt butter in a large skillet over medium-high heat. Add squash, onion, and garlic; saute 7 minutes or until tender. Remove from heat; stir in parsley and next 5 ingredients.
4

Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture. Pour over crust.
5

Bake at 375° for 20 to 25 minutes or until a knife inserted in center comes out clean. Garnish, if desired.
6

*1 1/2 pounds zucchini may be substituted for yellow squash.