Squash Pie

Total Time
45mins
Prep
15 mins
Cook
30 mins

This is a super yummy casserole recipe I got from a friend years ago. My husband and I love it...and it's even better the next day after being in the fridge!

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Ingredients

Nutrition

Directions

  1. Heat oven to 375 degrees.
  2. In large skillet, cook zucchini and onions in butter until tender (8 minutes).
  3. Stir in parsley, salt, pepper, garlic powder, basil, and oregano.
  4. In large bowl, combine eggs, cheese, and ham.
  5. Stir in vegetable mixture.
  6. Place dough in baking dish. Press over bottom and up sides to form crust. Seal perforations.
  7. Spread with mustard and pour in mixture.
  8. Bake for 18-22 minutes or until knife comes out clean.
Most Helpful

5 5

Wow, this is a real winner!! I'll definitely be making this again. The recipe is great exactly when produced as described, and it is also robust enough to allow for significant substitutions and still produce a fabulous savory pie. I've also made this using a different fall squash, adding sage, using mozzarella and swiss cheese. The mustard element is an important item to be sure to keep. To make it an elegant dish, use phylo dough for the crust. Superb!

5 5

This is an outstanding recipe for lunch, brunch or dinner. I used a mixture of zucchini and squash. I recommend draining off some of the liquid produced during step 2 or you may have too wet a mixture as other cooks have mentioned. I also swirled mustard on the top of my pies after cooking. It looks great. This recipe was a bit hit with my husband.

4 5

This was delicious, but the crust was so soggy. The zucchini produced a lot of liquid and almost disintegrated the bottom crust. Maybe next time, I'll bake the crust for a few minutes before making it, or use a regular pie crust which might be a little sturdier. It made an easy "all in one" meal and my son, who avoids vegetables at all cost, ate it and liked it. I will make it again, but make some changes with the crust.