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Italian Herbed Zucchini and Yellow Squash Bake

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Submitted by: tyxe

 

Sliced summer squash and zucchini are cooked, seasoned, and spooned into pie plates lined with crescent roll dough, then baked with mozzarella and beaten egg.
 

Ingredients

  • 1 cup butter
  • 4 cups thinly sliced zucchini
  • 4 cups thinly sliced yellow summer squash
  • 2 medium onions, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 2 8-ounce packages crescent roll dough
  • 2 tablespoons Dijon-style mustard
  • 4 eggs, beaten
  • 4 cups shredded mozzarella cheese

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Method

Preheat oven to 350 degrees. Grease two 10-inch deep-dish pie plates or pans. In a large Dutch oven, melt butter over medium-high heat. Add both squashes, onions, salt, pepper and herbs. Cook until tender, about 7-10 minutes, then remove from heat. Unroll the dough; separate into triangles and press into pie plates or pans, sealing seams. Spread 1 tablespoon mustard on each crust. Transfer squash mixture to pans; divide cheese and beaten eggs evenly between pans. Bake about 30 minutes.

 

Notes: Yellow summer squash and zucchini are available in the produce section of most local grocery stores year-round. This makes them an ideal ingredient for holiday side dishes. This is a perfect addition to the potluck offerings, with its wonderful flavors and fresh veggies. It's loved by one and all.

 

Number of Servings: 16

 

Submitted by: tyxe ()

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