italian squash pie
This recipe came from a church cookbook dated 1992. The crescent roll crust holds a delicious mixture of squash, eggs, mozzarella cheese, and Italian spices. Its delicious!
prep time
15 Min
cook time
20 Min
method
---
yield
4 serving(s)
Ingredients
- 1 can refrigerated crescent rolls
- 2 teaspoons dijon mustard
- 1/4 cup butter
- 3 1/2 cups thinly sliced yellow summer squash
- 1 - onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon basil, dried
- 1/2 teaspoon oregano, dried
- 1/2 teaspoon thyme, dried
- 1/2 teaspoon each sea salt and freshly ground black pepper
- 2 large eggs
- 1/4 cup milk
- 8 ounces mozzarella cheese, shredded
- 2 tablespoons fresh parsley
How To Make italian squash pie
-
Step 1Preheat oven to 375 degrees. Unroll crescent rolls and press them into the bottom and up the sides of a 10 inch tart pan. Bake 6 minutes in 350 degree oven. Remove crust from oven and brush with Dijon mustard. Set aside.
-
Step 2Melt butter in a large skillet. Add squash, onion, and garlic and saute until tender. Remove from heat and stir in spices. Whisk together eggs, and milk. Stir in cheese and vegetable mixture. Pour into crust and bake at 375 degrees for 20-25 minutes. Garnish with parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Diet:
Vegetarian
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