Italian Squash Pie

Italian Squash Pie
Photo by www.myrecipes.com

Ingredients

  • 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
  • 1 garlic clove, pressed
  • ¼ cup milk
  • 1 ½ pounds yellow squash (about 4 cups), thinly sliced*
  • ½ teaspoon pepper
  • 1 tablespoon chopped fresh or 1/2 teaspoon dried basil
  • ¼ cup milk
  • + 25 more ingredients
    • 2 teaspoons Dijon mustard
    • 2 cups (8 ounces) shredded mozzarella cheese
    • 2 large eggs
    • ¼ cup chopped fresh parsley
    • 2 cups (8 ounces) shredded mozzarella cheese
    • 2 teaspoons Dijon mustard
    • 1 garlic clove, pressed
    • 1 (8-ounce) can refrigerated crescent rolls
    • ¼ cup chopped fresh parsley
    • 1 ½ pounds yellow squash (about 4 cups), thinly sliced*
    • 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
    • Garnishes: fresh oregano sprigs, sliced yellow squash
    • 1 medium onion, chopped
    • ¼ cup butter or margarine
    • 2 large eggs
    • 1 medium onion, chopped
    • 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
    • 1 (8-ounce) can refrigerated crescent rolls
    • ½ teaspoon salt
    • Garnishes: fresh oregano sprigs, sliced yellow squash
    • ½ teaspoon salt
    • 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
    • 1 tablespoon chopped fresh or 1/2 teaspoon dried basil
    • ¼ cup butter or margarine
    • ½ teaspoon pepper

Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations. Bake at 375° 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-hi...

View full recipe at My Recipes

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