My mom gets all the credit for this yummy recipe. She used to make this favorite for me every summer.
Three medium-sized zucchini squash, thinly sliced
Three medium-sized yellow summer squash, thinly sliced
One medium to large onion, chopped or sliced
1-1/2 cups of shredded cheddar cheese (you can use low-fat or regular)
One can of lowfat croissant rolls
Horseradish mustard
Chopped tomato if desired
Directions:
Roll croissant rolls into a glass pie dish to make a piecrust. Spread the crust liberally with the horseradish mustard. In a large skillet, sauté the squash, onion, and tomato until tender. Add the shredded cheese. Stir and pour into the piecrust and bake for 30 minutes at 350° F.