1 (8-oz) can refrigerated crescent rolls
2 tsp Dijon mustard
¼ cup butter
¾ lb yellow squash, thinly sliced
¾ lb zucchini, thinly sliced
1 medium onion, chopped
1 garlic clove, crushed
¼ cup chopped fresh Italian parsley
1 Tbsp chopped fresh basil leaves
2 tsp fresh oregano leaves
½ tsp salt
½ tsp pepper
2 large eggs
¼ cup milk
2 cups shredded mozzarella cheese
Preparation: Serves 6
Preheat 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.