Summer squash is upon us. Literally. We’re buried in it. The crisper drawers of gardeners, family members, friends, co-workers are packed. Piles of the prolific veggies are sitting on counters, back porches, hiding under the vine leaves until they’re as big as baseball bats — and you can only make so much zucchini bread.
This caught my eye. My boss hates squash, so I don’t inflict it on him by cooking it for work, but my husband does not hate squash and I plan to inflict this on him as soon as I myself have come into riches of donated crookneck, promised tomorrow.

ITALIAN SQUASH PIE
1 (8-ounce) can refrigerated crescent rolls
2 teaspoons Dijon mustard
1/4 cup butter or margarine
1 1/2 pounds yellow squash (about 4 cups), thinly sliced, see note
1 medium onion, chopped
1 garlic clove, pressed
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh or 1/2 teaspoon dried basil
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs
1/4 cup milk
2 cups (8 ounces) shredded mozzarella cheese
Garnishes: fresh oregano sprigs, sliced yellow squash
1. Unroll crescent rolls; press dough on bottom and up sides of a 10-inch
tart pan, pressing to seal perforations.
2. Bake at 375F for 6 minutes or until lightly browned. Gently press crust
down with a wooden spoon. Spread crust with mustard, and set aside.
3. 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 and next 5 ingredients.
4. Whisk together eggs and milk in a large bowl; stir in cheese and
vegetable mixture. Pour over crust.
5. Bake at 375F for 20 to 25 minutes or until a knife inserted in center
comes out clean. Garnish, if desired. Makes 6 servings.
Note: 1 1/2 pounds zucchini may be substituted for yellow squash.
– Recipe Du Jour