Earlier this Spring, my daughter and I planted a small garden with tomato and pepper plants. We also purchased some “squash” plants from the neighbor boy who grew the plants from seed. Not sure what type of squash we would produce, we planted them and waited for the results. We now have both yellow squash and green zucchini in abundant supply from our garden.
Since I love to try new recipes, this is a great time to try summer squash in a stir fry, sauteed, breads, soups, ratatouille, etc! My husband is not a true fan of this garden vegetable but I did find one recipe that he LOVES and enjoys. Here is the recipe for Italian Zucchini Crescent Pie. Don’t ignore the slightly strange ingredient (mustard) in this recipe – I think it is the secret bonus ingredient that makes this recipe all the more special!
4 cups sliced zucchini (I mixed yellow squash with this also)
1/2 cup chopped onions
1/4 cup butter
2 TBsp parsley flakes
1/2 tsp salt
dash of pepper
1/4 tsp basil
1/4 tsp oregano
2 well beaten eggs
8 oz shredded mozzarella
8 oz can crescent rolls or 1 unbaked pie shell
2 tsp mustard
Heat oven to 375 degrees. Cook zucchini and onion in butter for 10 minutes, or until tender. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate crescents and press into pie or quiche pan, if using. Spread dough or crust with mustard. Pour mixture into crust. Bake 18 to 20 minutes. If crust browns too much, cover with foil loosely until done. Let stand 10 minutes before serving.
IF you have leftovers to reheat, cover loosely and bake 12-15 minutes at 375. This is so delicious served as a dinner entree or for breakfast! If staying at Flowers & Thyme Bed and Breakfast during the summer squash season, this may just be on the menu!