Italian Squash Pie

By LRay

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

Details

Servings 1
Adapted from recipesfinder.com

Preparation

Step 1

Preparation

Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations.
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.
Melt butter in a large skillet over medium-high heat. Add squash, onion, and garlic; sauté 7 minutes or until tender. Remove from heat; stir in parsley and next 5 ingredients.
Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture. Pour over crust.
Bake at 375° for 20 to 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.