Summer Squash Pie Recipe

•  2 tablespoons 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 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)

Directions:

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.

In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.

Separate dough into 8 triangles. Place in ungreased 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.

• Although my hubby started to dig it out with a spoon before I could snap a photo, it really should be served more like a slice of pie. But you know what they say….. the way to a man’s heart is through his stomach so I didn’t say anything! 😉