Heatwave Day 2

It was probably too hot to heat up the oven, but a friend gave us squash fresh from the garden and

 I wanted to use it while it was at it's peak, so I made
a squash pie

This is one of my favorite frocks from
Miss Ruth's Time Bomb.

I feel very Jackie Kennedy when I wear it. Besides, it  is light and comfortable for 100+ degree days.

Here is the recipe in case your garden exploded too:

Italian Zucchini Pie

4 C. Thinly sliced unpeeled zucchini

1 C. chopped or thinly sliced onion

1/2 C. margarine or butter

1/2 C. fresh chopped parsley or 2 T. dried parsley

1/2 t. salt

1/2 t. pepper

1/4 t. garlic powder

1/4 t. sweet basil leaves

1/4 t. oregano

2 eggs, beaten

8 oz. shredded Munster cheese or Mozzarella cheese

8 oz. can Crescent Dinner Rolls

2 T. Dijon or Prepared mustard

In a 10 inch skillet, cook zucchini and onion. Stir in parsley and seasonings. In a large bowl, blend eggs and cheese. Stir in veg mixture. Separate dough into 8 triangles. Place in 11 inch quiche pan or 10 inch pie pan. Press over bottom and side to form crust. Spread crust with mustard. Pour mixture into crust. Bake at 350 degrees for 18 to 20 minutes. Put foil on crust before baking so the crust doesn't get to brown. Let stand 10 minutes before serving.

I made a double batch so I used a 9x13 glass dish