Yellow or Zucchini Squash Pie

southern chef in louisiana's Note:

This recipe was given to my mom from a lady who works with her. I love it and so does my husband, and he hates squash.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Serves: 6-8

Yield: 1.0 10-inch ...

• 4 cups zucchini (can mix the squash if desired) or 4 cups yellow squash , chopped into cubes (can mix the squash if desired)
• 1 medium onion , chopped
• ½-1 cup butter
• 1 teaspoon oregano
• 1 teaspoon basil
• salt and pepper
• 2 eggs , beaten
• 2 cups mozzarella cheese , shredded
• 1 (8 ounce) package crescent rolls
• 1 tablespoon Dijon mustard

Directions:

1. Melt butter in skillet. Add squash, onions, salt and pepper, and spices. Cook until tender.
2. In a small bowl mix together the eggs and the cheese; add to the squash mixture.
3. Line one 10 inch pie pan or a square pan with the rolled out cresent rolls. Spread 1 tablespoon of dijon mustard on the crust. Pour the squash mixture into the pan.
4. Bake at 350 degrees for 30 minutes.

Reviews

[Donna]

I LOVE this recipe! it is so good! the only thing I would do any different is bake the crust a bit first as the egg and butter sort of made mine not get as crisp as it should, this is easy and delicious and is perfect for summer and all that squash... I made mine with yellow as I have that growing and I am glad that I have alot because I can't wait to make this again, it will be a huge hit at potlucks and bbq's this summer. thanks so much for the recipe.

[Izzy Knight]

This is definetely the best zucchini pie I've ever tasted! It's gooey and the cheese that oozes when you bite into it is a5{c! MMM, yum yum yum! I followed the recipe to a T, and result is heavenly. But then next time I make this (tomorrow perhaps!?) I'd also add some nutmeg and some more cheese on top. Everybody loved this dish, even the pickest kid in the family!

[highcotton]

This was one of those times when my tummy was full, but my mouth still craved more! :) No crescent rolls on hand, so I used a deep-dish pie crust, adding a red bell pepper and a couple of tomatoes since I needed extra volume. They tasted great and added nice color. This is a delicious and versatile dish that we'll enjoy many times. Thanks for sharing!