Italian Squash Pie

Very tasty. We are eatting a great deal of squash from our garden. Family said it was the best summer squash preparation yet. Used combo of yellow squash and zucchini.

I have been making this recipe since it first appeared in SL. WE LOVE IT, my friends love it! I have made it for dinner with a tomato/avacado salad, I have made it for a side dish with chicken, fish and pork and for a "ladies lunch". I have also made it as a brunch dish. I have made it with the cresent rolls and also with a pie crust. I use fresh herbs from my garden as stated.

I served as a side dish to Chicken Piccata with capers and marinated heirloom tomatoes for a sit-down dinner party. Everyone loved it. I used all zucchini & the dried herbs. I'll definately make this again but will decrease the oregano & thyme just as a personal preference. What a treat. Next time I may add some sausage.

The recipe turn out nicely but I would consider using less cheese and more mustard. I also did not like all the spices the added to it.

I would use less cheese next time and add some turkey sausage. The dijon mustard was nice.

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!

I enjoyed this easy recipe.