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This entry was posted on August 12, 2011 by Brian Larkowski.
1 (8-oz) can refrigerated crescent rolls 2 tsp Dijon mustard ¼ cup butter ¾ lb yellow squash, thinly sliced¾ lb zucchini, thinly sliced 1 medium onion, chopped 1 garlic clove, crushed ¼ cup chopped fresh Italian parsley 1 Tbsp chopped fresh basil leaves2 tsp fresh oregano leaves½ tsp salt ½ tsp pepper 2 large eggs ¼ cup milk 2 cups shredded mozzarella cheese
Preparation: Serves 6Preheat oven to 375°F.
Unroll crescent rolls; press dough on bottom and sides of a 10-inch tart pan, pressing to seal perforations. Bake 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, zucchini, onion and garlic; sauté 7 minutes or until tender. Remove from heat; stir in parsley and next 4 ingredients (through pepper).
Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture. Pour into crust. Bake for 20 to 25 minutes or until a knife inserted in center comes out clean.
This entry was posted in Recipes on August 12, 2011 by Brian Larkowski.
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