In the summer zucchinis and summer squashes grow like crazy in these parts. There’s only so much zucchini bread and summer squash stir fry a girl can take though. So I went to my Cooking with Heirlooms Cookbook and modified the Italian Zucchini Crescent Pie. I wasn’t sure why the recipe had mustard or used refrigerated crescent roll dough so I kept it in.
Cooking with Heirlooms is a great resource to find recipes for vegetables you find at the farmers’ market.
Ingredients
2 tbsp Minced garlic
4 cups thinly sliced Summer Squash (or Zucchini)
1 medium yellow onion, chopped
3 tbsp olive oil
Salt, to taste
Pepper, to taste
1 tbsp dried basil flakes
1 tbsp dried oregano flakes
1 tbsp dried thyme flakes
1 tbsp dried rosemary
2 large eggs
2 cups shredded Cheddar cheese
1 8-oz can of refridgerated crescent dinner rolls
2 tsp mustard
Instructions
1. Heat olive oil in a medium skillet. Add garlic and onions to pan.
2. Add summer squash (or zucchini) to the skillet. Cook for 10 minutes at medium heat, stirring regularly. Summer squash should be soft.
3. Separate refrigerated rolls into triangles. Press over the bottom and sides of an u
4. Spread mustard on crust.
5. Beat egg, mix with cheese.
6. At seasonings to the summer squash mixture.
7. Preheat oven to 375F
8. Add cheese and egg mixture to summer squash mixture.
9. Pour summer squash and cheese mixture into pie crust.
10. Bake about 8 minutes until the center is set. Cover crust with foil and bake for an additional 10 minutes. Cool for 10 minutes before serving.
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