This is a keeper! I used half zucchini and half yellow squash, and baked in a deep glass pie plate. Instead of basil and oregano, I used 1 tsp Italian seasonings (Penzey's Tuscan Sunset) and a little marjoram. I used whole grain mustard on the crust, enough to lightly coat the whole crust. Although some of the dough triangles were misshapen, I pinched all the seams together and it worked great. Don't make your crust extend too far above the dish, or else, like in the photo, the outermost edges will brown before the middle is set. A double recipe would be great for a potluck!
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This is a keeper! I used half zucchini and half yellow squash, and baked in a deep glass pie...