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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Italian Squash Pie

Vegetable-6070
Ingredients  
1 8-ounce can refrigerated crescent rolls
2 teaspoons Dijon mustard
1/4 cup butter
4 cups (1 1/2 pounds) yellow squash, thinly sliced
1 medium onion, chopped
1 clove garlic, pressed
1/4 cup fresh parsley, chopped
1 tablespoon fresh basil, chopped
2 teaspoons fresh oregano, chopped
2 teaspoons fresh thyme, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs
1/4 cup milk
2 cups shredded mozzarella cheese
 
Preparation

Unroll crescent rolls and press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations. Bake at 375 degrees F for 6 minutes or until lightly browned. Gently press crust down with a wooden spoon. Spread crust with mustard and set aside. Melt butter in a large skillet over medium-high heat. Add squash, onion, and garlic. Sauté 7 minutes or until tender. Remove from heat. Stir in parsley, basil, oregano, thyme, salt and pepper. Whisk together eggs and milk in a large bowl. Stir in cheese and vegetable mixture. Pour over crust. Bake at 375 degrees F for 20 to 25 minutes or until a knife inserted in center comes out clean. Garnish, if desired, with fresh oregano sprigs and sliced yellow squash.

Yield
6 servings

Nutritional Values Per Serving
Calories 334, Calories From Fat 174, Total Fat 19g, Saturated Fat 9g, Trans Fatty Acid 0, Cholesterol 90mg, Total Carbohydrate 22g, Protein 17g, Omega 3 Fatty Acid 0.06g

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