Florida Vegetable Recipe

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