Yellow or Zucchini Squash Pie

I LOVE this recipe! it is so good! the only thing I would do any different is bake the crust a bit first as the egg and butter sort of made mine not get as crisp as it should, this is easy and delicious and is perfect for summer and all that squash... I made mine with yellow as I have that growing and I am glad that I have alot because I can't wait to make this again, it will be a huge hit at potlucks and bbq's this summer. thanks so much for the recipe.

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This is definetely the best zucchini pie I've ever tasted! It's gooey and the cheese that oozes when you bite into it is a5{c! MMM, yum yum yum! I followed the recipe to a T, and result is heavenly. But then next time I make this (tomorrow perhaps!?) I'd also add some nutmeg and some more cheese on top. Everybody loved this dish, even the pickest kid in the family!

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This was one of those times when my tummy was full, but my mouth still craved more! :) No crescent rolls on hand, so I used a deep-dish pie crust, adding a red bell pepper and a couple of tomatoes since I needed extra volume. They tasted great and added nice color. This is a delicious and versatile dish that we'll enjoy many times. Thanks for sharing!

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Ok, first I have to say that I made this as a casserole and did not put it on a crust. But DON'T think for a minute that it isn't delicious. Want your child to eat veggies? My 7 YO DS had 3 servings! I used all yellow squash fresh from my Dad's garden. I also used 2 T butter and 2 T olive oil to saute rather than the full amount of butter. The basil and oregano gave a wonderful flavor to the squash, I could have eaten it just like that without the cheese or eggs to hold it together! Can't wait to try it with zucchini! Thanks for posting!

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This time of year when squash is plentiful, prompts me to look for new recipes using squash. This is so good and very easy to make. Using packaged crescent rolls, makes a quick & easy crust. I pre-baked the crust about 10 minutes before adding the squash mixture. It kept the crust from getting soggy. I used a five cheese blend instead of the mozzarella. The Dijon mustard, gives it a unique taste, but doesn't distract from the rest of the flavors. I agree with one of the other reviewers in that the next time, I'll use less butter. I used 3/4 of a stick of salted butter, but next time I'll cut that to about 3 Tbls. My husband loved it. He started with "just a little" and came back for seconds. It reheats well in the microwave too.

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This was good. I was looking for something different to do with zuchs and I chose your recipe. I loved the cheesy goodness of this dish. The crust made with the cresent rolls was really good too. I will use that idea with other recipes too. Thank you for sharing this good recipe.

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Loved it! I wasn't sure about the mustard,but it really gave it flavor. I rolled out canned biscuits, omitted the onion, and used sharp cheddar and parmesan. it was wonderful. Thanks!

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What a wonderful recipe. I'm getting ready to make for the 4th time. I take other's advice and prebake the crust. I prebake about 8-10 minutes. The Dijon mustard is an excellent touch. Makes me look forward to the squash crop :) as this is what to do when you have too many of the rascals.

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excellent! thank you!

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I made a few substitutions based on what I had on hand - instead of dried oregano and basil, I used about 1/4 cup of fresh garlic chives, I used a blue/jack marble cheese I had, instead of mozzarella, I made a fresh pie crust (to which I also added some snipped garlic chives), and I completely forgot the mustard. I also followed other reviewers' suggestion and cut the butter to 3 Tbsp. I LOVED the flavor of this dish, my main complaint is the sogginess of the crust. Next time I make it, I will drain the veggies before I add the eggs and cheese and parbake the crust for about 20 minutes. I might even up the oven temperature to 400. I am really excited to have something new to try with zucchini and yellow squash. Thank you so much.

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Loved it! I changed it up a bit... partly to use what I had on hand and partly by accident. Just used a normal pie crust instead of croissant bread. Also, I doubled the recipe since my squash was so large. But I forgot to double the cheese and eggs. Nonetheless, it's a delicious way to get those veggies in your diet! I almost didn't add the mustard, since I'm not a big mustard fan. But I found some in my fridge and added it, and it gives it a delicious flavor.

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I made this dish for my in laws Thanksgiving. Everyone LOVED it! I had people asking me for the recipe and saying that this dish was the hit of the entire supper! It had too many onions for my personal taste, but other than that it was really delicious! Now my in laws all think I'm this amazing cook! HEHE :)

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this was good. i was trying to use up some extra squash, and this was perfect. my boyfriend even ate it, and liked it...and, he is the pickiest eater ever. i'll be making this again, thanks

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Easy recipe to make and a very pretty result! Probably a great recipe for people that don't care for summer squash very much. Personally I felt the cheese took over the dish and the end result was a little bland. I also would have liked a regular pie crust more then the crescent crust. I like this whole concept though and it's something I think I'll play with in the future using more squash, maybe some eggplant etc. and possibly use different cheeses. I think you could use this as a base and do anything!

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This was delicious! I don't have dijon mustard, but spicy brown worked just fine.

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Wonderful! Forgot the dijon, will try it next time.

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Best zucchini pie I have ever had! I also loved the hint of dijon mustard in the crust. We ate this as a main course for dinner last night and loved it!

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I made this recipe for a Sunday Thanksgiving dinner and my family and I LOVED IT. A great addition for the holidays or just eat it by itself. I agree you could subsitute the cheese. Taste a lot like a quiche. I think its safe to even add some type of meat, for you meat lovers. GREAT RECIPE!

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I have been making this pie for years and have always shredded rather than cubed or chopped the squash and onion... that made it very easy to slip it past my children's lips! The cheese is easily substituted with your favorite... my family prefers a blend of jack, colby and bit of swiss. I also find it helpful to drain the zucchini/onion mixture before combining with the rest of the ingredients.

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Wow! What a great way to use up squash in a way that everyone can enjoy. I followed the recipe exactly except for the fact that I had no mozzarella on hand. I used a combination of bagged shredded "Mexican blend" cheese I had in the fridge and grated sharp cheddar. Absolutely awesome! Thanks for the great recipe!

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