My friend Wendy sent me three new recipes to share with ya'll.
From Wendy Ledbetter
Summer Squash Cheese Pie
1 9-inch pie crust (can use Crescent Roll dough in a greased pie plate)
1tsp Dijon mustard
4 cups sliced yellow squash and zuchinni mix
1 cup (or less if you prefer) chopped white onion
1/2 cup butter
1/2 tsp salt
1/4 tsp garlic salt
2Tbsp dried parsley, or finely chopped fresh
1/4 tsp dry basil
1/4 tsp oregano
2 eggs, well beaten
2 cups shredded swiss cheese
Spread mustard on pie crust and set aside.
Saute squash and onions in butter.
Stir in spices and herbs to squash mixture.
In seperate bowl beat eggs and cheese together.
Add squash mixture to egg mixture and lightly fold ingredients.
Pour squash mixture into crust.
Bake at 375 degrees F at 15-20 minutes or until crust is golden brown.
Let stand 10 minutes.
Can serve warm or cold. ( I like it warm with the cheese a little runny).