6 October, 2015
This was a family favorite of ours growing up. In the fall my mom would make this dish a lot on Sunday nights. It is a great way to use squash and zucchini for a main course instead of a side dish. This vegetarian pie will leave you feeling full and satisfied.
For the filling…..
1 yellow squash
1 can of artichokes (in water…cuts back on the calories)
2 cloves of garlic crushed
1 T EVOO (extra virgin olive oil)
1 T Italian Sprinkle
1 large egg
1 C of mozzarella cheese
1 tsp paprika
For the crust….
2 packages of crescent rolls
2 T Dijon mustard
1 T worcheshire sauce
Pre-heat oven to 400 degrees. Slice the zucchini, squash, and onions. Lay them flat on a sprayed baking sheet. Top with curshed garlic, Italian seasoning, and EVOO. Toss all the ingredients together to evenly mix.
Bake at 400 degrees for 20 minutes just until the zucchini is soft. Meanwhile spray a pie pan and lay out the crescent rolls to be evenly distributed in the pan ( I had a few extra crescent rolls that I did not need).
Using a brush, paint the Dijon mustard and the worcheshire sauce. Make sure these item are evenly distributed on the crust creating a paste.
After the veggies are partially roasted let them cool. Drain the artichokes, dice them, and add to the veggies. Beat one egg and add it to the mixture as well as the mozzarella cheese, and toss all ingredients together.
Fill the pie crust with the veggies and top with paprika and a little more mozzarella cheese.
Turn the oven down to 350 degrees and bake for 40 minutes or until golden brown on top. If the edges of the pie crust start to burn cover them with foil.