I love this recipe, it's a great way to use up some of the abundant zucchini that comes out of my garden this time of year. I use pre-bought, frozen pie crusts, and it usually fills two of them, which means there's always one to keep and one to share. Makes a great brunch recipe as well!
Italian Squash Pie
A thin layer of Dijon mustard on the crust seals it and prevents the pie from becoming soggy.
Yield: 6 servings
- 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
- 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.
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