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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (215g) Recipe makes 6 servings |
||
| Calories 410 | ||
| Calories from Fat 252 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.0g | 43% | |
| Saturated Fat 15.8g | 78% | |
| Monounsaturated Fat 8.2g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 159mg | 53% | |
| Sodium 609mg | 25% | |
| Potassium 342mg | 9% | |
| Total Carbohydrate 25.5g | 8% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 4.4g | ||
| Protein 15.4g | 30% | |
Yellow or Zucchini Squash Pie
SERVES 6 -8 , 1 10-inch pie
Ingredients
- 4 cups zucchini or 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
1
Melt butter in skillet. Add squash, onions, salt and pepper, and spices. Cook until tender.2
In a small bowl mix together the eggs and the cheese; add to the squash mixture.3
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.4
Bake at 350 degrees for 30 minutes.
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- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Seasonal > Summer
Featured Reviews for This Recipe
From: doondog
On Nov 20, 2009
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.
From: Jason - Monroe, WA
On Oct 20, 2009
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!
From: Donna
On Jun 30, 2002
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.
From: hatecooking
On Aug 16, 2005
My husband and I loved this, and we are not big squash people. My daughter loved it as well, but I still couldn't get the boys to eat it, sorry. I used red onion and a regular store bought pie crust (because I had these on hand) which worked wonderfully. This was very easy to make, and as you can see from my screen name, cooking isn't my favorite thing to do. It was great. Thanks.
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