[Image: 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 springs, sliced yellow squash
Unroll crescent rolls. Press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations.
Bake at 375 degrees F for six minutes or until lightly browned. Gently press crust down with a wooden spoon. Spread crush with mustard, and set aside. Melt butter in a large skillet over medium-high heat.
Add squash, onion, and garlic; sauté seven minutes or until tender. Remove from heat. Stir in parsley and next five ingredients.
Whisk together eggs and milk in a large bowl. Stir in cheese and vegetable mixture. Pour over crust.
Bake at 375 degrees F for 20-25 minutes or until a knife inserted in center comes out clean. Garnish, if desired.
*1 1/2 pounds zucchini may be substituted for yellow squash.
Recipe provided by:
Quincy L. Cheek, M. Ed
Family & Consumer Sciences Extension Agent – Nutrition
Rapides & Grant Parishes