Well its that time of year again that we’re all going to be harvesting tons of summer squash like zucchini and and yellow squash. Well I have a delicious Summer Squash recipe that you’re going to LOVE! Even if you didn’t grow a garden this year summer squash will be on sale most of the summer so it’ll make this Summer Squash Pie VERY inexpensive for a delicious, wholesome treat! It’s kind of like a quiche – hard to describe but really good! A good price on summer squash is anything $1.49 and below.
So if you have an abundance of zucchini or yellow squash (or both) from your garden you’ll want to try this delicious recipe. Buying in season fruit and veggies makes for a good healthy savings strategy. This is an awesome, delicious & easy recipe! Pin for inspiration! (PINTEREST) Lets get started on these easy steps!
The prep time on this recipe says about 30 mins but I made mine is less time. This, in my opinion, is a great recipe for a Sunday brunch because its a little like a quiche.
- 2 tablespoons LAND O LAKES® Butter
- 4 cups thinly sliced zucchini
- 1 cup chopped onions
- 2 tablespoons dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tsp Italian seasonings
- 2 LAND O LAKES® Eggs, well beaten (I used my own fresh eggs from our hen)
- 2 cups shredded Muenster or mozzarella cheese (8 oz)
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (or any kind of pop up biscuit for crust)
- 2 teaspoons yellow mustard ( I used about a tablsp and a half but that was my preference)
Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
Separate dough into 8 triangles. Place in un-greased 10-inch glass pie plate, 12×8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
Check out my other great stuff on Pinterest and follow by boards! I make ORIGINAL recipes so you’ll be a HIT at your next gathering!