Community Pick
Yellow or Zucchini Squash Pie
"This recipe was given to my mom from a lady who works with her. I love it and so does my husband, and he hates squash."
photo by SonnyHavens
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
1 10-inch pie
- Serves:
- 6-8
ingredients
- 4 cups zucchini (can mix the squash if desired) or 4 cups yellow squash, chopped into cubes (can mix the squash if desired)
- 1 medium onion, chopped
- 1⁄2 - 1 cup butter
- 1 teaspoon oregano
- 1 teaspoon basil
- salt and pepper
- 2 eggs, beaten
- 2 cups mozzarella cheese, shredded
- 1 (8 ounce) package crescent rolls
- 1 tablespoon Dijon mustard
directions
- Melt butter in skillet. Add squash, onions, salt and pepper, and spices. Cook until tender.
- In a small bowl mix together the eggs and the cheese; add to the squash mixture.
- Line one 10 inch pie pan or a square pan with the rolled out cresent rolls. Spread 1 tablespoon of dijon mustard on the crust. Pour the squash mixture into the pan.
- Bake at 350 degrees for 30 minutes.
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Reviews
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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. -
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 a 5{ 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! -
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! -
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! -
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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Tweaks
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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. -
I usually hate reviewers that say "awesome recipe, I just changed this, added that, substituted something else" until it's a completely different recipe......but I added a couple of spicy sausages, made it in a pre-made pie crust instead of the crescent rolls, used cheddar instead of Mozzarella, and it really came out awesome. Which is a good job, as I have about 20lbs of squash after returning from vacation and the neighbors forgetting to come and pilfer the garden... This recipe really was great.
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This was really good, a different twist on using squash. I made a few modifications to make it fit into the Weigh Watchers plan. I used the reduced fat crescent rolls, only used 1/2 cup of reduced fat mozzarella cheese, and I steamed the squash and onions instead of sauteing in butter. It had a great flavor, went well with pork chops for dinner, the leftovers have made a great breakfast. I figured this out to be 5 WW points, will keep this one handy when I want something different again. Thanks -
Great way to use up extra squash from the garden. We made ours like a pot pie with pie crust instead of crescent rolls and topped it with pie crust too. Tasted great and had a nice consistancy too. Would also be good with chicken or bacon in it. Will make it again! -
Loved this and I'm not a huge yellow squash fan (my grandpa gave me tons of it). I reduced the fat with low-fat cheese and cut the butter to 1 T...I cooked everything with cooking spray instead. Even my crescent rolls were low fat and it still tasted bad for you. I did not measure the mustard when I spread it on the slightly baked crust (as others recommended) and I put a tad too much on. I'll know better next time!
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RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.
