Italian Squash Pie
A thin layer of Dijon mustard on the crust seals it and prevents the pie from becoming soggy.
A thin layer of Dijon mustard on the crust seals it and prevents the pie from becoming soggy.
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!
Read MoreI would use less cheese next time and add some turkey sausage. The dijon mustard was nice.
Read MoreI enjoyed this easy recipe.
Read MoreVery 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.
Read MoreThe 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.
Read MoreI 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.
Read MoreI 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.
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