Best Italian Squash Pie Recipes

Italian Zucchini or Yellow Squash Pie image

Provided by Kimberly Biegacki

Time 1h25m

Number Of Ingredients 12

2 Tbsp butter
4 c thinly sliced zucchini or yellow squash
1 c chopped onions
1/2 tsp salt
1/2 tsp pepper
1 - 2 clove garlic, minced
1 1/2 tsp beau monde seasoning
3/4 tsp dried basil leaves
2 - 3 large eggs, well beaten
2 c shredded muenster, mozzarella or cheddar jack
1 can(s) pillsbury refrigerated crescent dinner rolls
2 tsp yellow mustard

Steps:

1. Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini, garlic and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
2. Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. I always seem to have one extra crescent so I cut it and put it on top for decoration.
3. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix. Pour egg mixture evenly into crust-lined pie plate.
4. Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
5. July 19th, 2015 --- Made this tonight for dinner. The Weight Watcher value: 10 points per serving of 6

Italian Squash Pie image

Provided by Kathie Carr

Categories Vegetables

Time 35m

Number Of Ingredients 14

1 can(s) refrigerated crescent rolls
2 tsp dijon mustard
1/4 c butter
3 1/2 c thinly sliced yellow summer squash
1 onion, chopped
1 clove garlic, minced
1/2 tsp basil, dried
1/2 tsp oregano, dried
1/2 tsp thyme, dried
1/2 tsp each sea salt and freshly ground black pepper
2 large eggs
1/4 c milk
8 oz mozzarella cheese, shredded
2 Tbsp fresh parsley

Steps:

1. Preheat oven to 375 degrees. Unroll crescent rolls and press them into the bottom and up the sides of a 10 inch tart pan. Bake 6 minutes in 350 degree oven. Remove crust from oven and brush with Dijon mustard. Set aside.
2. Melt butter in a large skillet. Add squash, onion, and garlic and saute until tender. Remove from heat and stir in spices. Whisk together eggs, and milk. Stir in cheese and vegetable mixture. Pour into crust and bake at 375 degrees for 20-25 minutes. Garnish with parsley.

ITALIAN SQUASH PIE image

Yield 6

Number Of Ingredients 16

1 (8-ounce) can refrigerated crescent rolls $
2 teaspoons Dijon mustard
1/4 cup butter or margarine
1 1/2 pounds yellow squash (about 4 cups), thinly sliced*
1 medium onion, chopped
1 garlic clove, pressed
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh or 1/2 teaspoon dried basil
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs
1/4 cup milk
2 cups (8 ounces) shredded mozzarella cheese
Garnishes: fresh oregano sprigs, sliced yellow squash $

Steps:

Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations. Bake at 375° for 6 minutes or until lightly browned. Gently press crust down with a wooden spoon. Spread crust with mustard, and set aside. Melt butter in a large skillet over medium-high heat. Add squash, onion, and garlic; sauté 7 minutes or until tender. Remove from heat; stir in parsley and next 5 ingredients. Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture. Pour over crust. Bake at 375° for 20 to 25 minutes or until a knife inserted in center comes out clean. Garnish, if desired. *1 1/2 pounds zucchini may be substituted for yellow squash.