italian squash pie

Ingredients For italian squash pie

• 1 can

  refrigerated crescent rolls
• 2 tsp

  dijon mustard
• 1/4 c

  butter
• 3 1/2 c

  thinly sliced yellow summer squash
• 1

  onion, chopped
• 1 clove

  garlic, minced
• 1/2 tsp

  basil, dried
• 1/2 tsp

  oregano, dried
• 1/2 tsp

  thyme, dried
• 1/2 tsp

  each sea salt and freshly ground black pepper
• 2 lg

  eggs
• 1/4 c

  milk
• 8 oz

  mozzarella cheese, shredded
• 2 Tbsp

  fresh parsley