Italian Squash Pie Recipe

Name: Italian Squash Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 $

Servings: persons

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 $

1
Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations.
2
Bake at 375u00b0 for 6 minutes or until lightly browned. Gently press crust down with a wooden spoon. Spread crust with mustard, and set aside.
3
Melt butter in a large skillet over medium-high heat. Add squash, onion, and garlic; saute 7 minutes or until tender. Remove from heat; stir in parsley and next 5 ingredients.
4
Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture. Pour over crust.
5
Bake at 375u00b0 for 20 to 25 minutes or until a knife inserted in center comes out clean. Garnish, if desired.
6
*1 1/2 pounds zucchini may be substituted for yellow squash.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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*, and more.

Yes, Italian Squash Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian Squash Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions