What's Cooking with Jean
Thursday, June 28, 2007 Zucchini-Squash Summer Pie

What to do with fresh herbs? Here's a great summer pie recipe!

1 can 8 oz. Refrigerated crescent-rolls (reduced fat is great)
1 garlic clove, minced
4 C sliced zucchini and squash, sliced
1 C onion, chopped
2 tbsp. butter
½ C parsley flakes
¼ tsp basil
¼ tsp. oregano
½ tsp salt
½ tsp pepper
2 eggs
2 C Muenster cheese (shredded)
2 tsp. Mustard

Preheat oven to 375. Melt butter in a saucepan, add garlic. Sauté garlic for 1 minute, adding sliced vegetables and onion. Sauté for 10 minutes. Cover periodically. Stir in parsley, salt, pepper, basil and oregano. In another bowl, combine 2 eggs and shredded cheese. Add vegetable mixture to egg/cheese mixture, and stir gently.

Unroll crescent roll dough and place in an ungreased 10” pie pan; press over bottom and up the sides of the pan to form a crust. Spread 2 tsp of mustard over the crust. Pour vegetable mixture into crust. Bake at 375 for 18-20 minutes (or until center is set.) Let stand 10 minutes before serving.
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Posted by Jeannie :: 11:25 AM :: 1 comments

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