Squash Pie

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Squash Pie

 

4 cups zucchini squash, chopped into cubes (can mix

the squash if desired)

1 medium onion, chopped

1/2 - 2/3 cup butter or margarine

1 teaspoon oregano

1 teaspoon basil

salt and pepper

2 eggs, beaten or 4 egg whites

2 cups mozzarella cheese or Jack, shredded

1 (8 ounce) package crescent rolls

1 tablespoon Dijon mustard

 

Melt butter in skillet. Add squash, onions, salt and

pepper, and

spices. Cook

until tender.

In a small bowl mix together the eggs and the cheese;

add to the

squash mixture.

Line one 10 inch pie pan or a square pan with the

rolled out crescent

rolls.

Spread 1 tablespoon of Dijon mustard on the crust.

Pour the squash

mixture into

the pan. Bake at 350 degrees for 30 minutes.