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Volume 14 Number 164
US Library of Congress ISSN: 1530-3292
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RECIPE DU JOUR
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Italian Squash Pie
INGREDIENTS
1 (8-ounce) can refrigerated crescent rolls
2 teaspoons Dijon mustard
1/4 cup butter or margarine
1 1/2 pounds yellow squash (about 4 cups), thinly sliced*
1 medium onion, chopped
1 garlic clove, pressed
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh or 1/2 teaspoon dried basil
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs
1/4 cup milk
2 cups (8 ounces) shredded mozzarella cheese
Garnishes: fresh oregano sprigs, sliced yellow squash
DIRECTIONS
• Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations.
• Bake at 375F for 6 minutes or until lightly browned.
• Gently press crust down with a wooden spoon.
• Spread crust with mustard, and set aside.
• Melt butter in a large skillet over medium-high heat.
• Add squash, onion, and garlic; sauté 7 minutes or until tender.
• Remove from heat; stir in parsley and next 5 ingredients.
• Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture.
• Pour over crust.
• Bake at 375F for 20 to 25 minutes or until a knife inserted in center comes out clean.
• Garnish, if desired.
Makes 6 servings.
*1 1/2 pounds zucchini may be substituted for yellow squash.
(nutritional info not available)
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