Yellow or Zucchini Squash Pie |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe was given to my mom from a lady who works with her. I love it and so does my husband, and he hates squash. Ingredients:
4 cups zucchini (can mix the squash if desired) or 4 cups yellow squash, chopped into cubes (can mix the squash if desired) |
1 medium onion, chopped |
1/2-1 cup butter |
1 teaspoon oregano |
1 teaspoon basil |
salt and pepper |
2 eggs, beaten |
2 cups mozzarella cheese, shredded |
1 (8 ounce) package crescent rolls |
1 tablespoon dijon mustard |
Directions:
1. Melt butter in skillet. Add squash, onions, salt and pepper, and spices. Cook until tender.
2. In a small bowl mix together the eggs and the cheese; add to the squash mixture.
3. Line one 10 inch pie pan or a square pan with the rolled out cresent rolls. Spread 1 tablespoon of dijon mustard on the crust. Pour the squash mixture into the pan.
4. Bake at 350 degrees for 30 minutes.
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