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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (215g) Recipe makes 6 servings |
||
| Calories 410 | ||
| Calories from Fat 252 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.0g | 43% | |
| Saturated Fat 15.8g | 78% | |
| Monounsaturated Fat 8.2g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 159mg | 53% | |
| Sodium 609mg | 25% | |
| Potassium 342mg | 9% | |
| Total Carbohydrate 25.5g | 8% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 4.4g | ||
| Protein 15.4g | 30% | |
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Ingredients
- 4 cups zucchini or yellow squash, chopped into cubes (can mix the squash if desired)
- 1 medium onion, chopped
- 1/2-1 cup butter
- 1 teaspoon oregano
- 1 teaspoon basil
- salt and pepper
- 2 eggs, beaten
- 2 cups mozzarella cheese, shredded
- 1 (8 ounce) package crescent rolls
- 1 tablespoon Dijon mustard
Directions
1
Melt butter in skillet. Add squash, onions, salt and pepper, and spices. Cook until tender.2
In a small bowl mix together the eggs and the cheese; add to the squash mixture.3
Line one 10 inch pie pan or a square pan with the rolled out cresent rolls. Spread 1 tablespoon of dijon mustard on the crust. Pour the squash mixture into the pan.4
Bake at 350 degrees for 30 minutes.
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- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Seasonal > Summer
Featured Reviews for This Recipe
From: ericaj
On Aug 29, 2008
Loved this and I'm not a huge yellow squash fan (my grandpa gave me tons of it). I reduced the fat with low-fat cheese and cut the butter to 1 T...I cooked everything with cooking spray instead. Even my crescent rolls were low fat and it still tasted bad for you. I did not measure the mustard when I spread it on the slightly baked crust (as others recommended) and I put a tad too much on. I'll know better next time!
From: Chef likestocook
On Aug 8, 2008
This is a great recipe and just a different way to fix squash. I used a mixture of yellow and zucchini. I did only use 1/4 cup butter and a good drizzle of olive oil. I did prebake the crust as suggested by other reviewers. Thanks for sharing and I know that we will be making this again and again.
From: Donna
On Jun 30, 2002
I LOVE this recipe! it is so good! the only thing I would do any different is bake the crust a bit first as the egg and butter sort of made mine not get as crisp as it should, this is easy and delicious and is perfect for summer and all that squash... I made mine with yellow as I have that growing and I am glad that I have alot because I can't wait to make this again, it will be a huge hit at potlucks and bbq's this summer. thanks so much for the recipe.
From: hatecooking
On Aug 16, 2005
My husband and I loved this, and we are not big squash people. My daughter loved it as well, but I still couldn't get the boys to eat it, sorry. I used red onion and a regular store bought pie crust (because I had these on hand) which worked wonderfully. This was very easy to make, and as you can see from my screen name, cooking isn't my favorite thing to do. It was great. Thanks.
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