Squash Pot Pie Recipe

Name: Squash Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large zucchini squash; 2 large yellow squash; 1/2 lb. mushrooms; 1 small onion; 1 small bell pepper; 2 large sliced tomatoes; 1/2 lb. Mozzarella cheese, grated; 1 c. mayonnaise; 1 tsp. salt; garlic powder to taste; 1 Tbsp. Parmesan cheese

Servings: persons

1 large zucchini squash
2 large yellow squash
1/2 lb. mushrooms
1 small onion
1 small bell pepper
2 large sliced tomatoes
1/2 lb. Mozzarella cheese, grated
1 c. mayonnaise
1 tsp. salt
garlic powder to taste
1 Tbsp. Parmesan cheese

1
Chop and saute onions and bell pepper; slice zucchini, yellow squash and mushrooms.
2
Add to onions and bell pepper.
3
Mix mayonnaise, salt, garlic powder and Parmesan cheese; add to squash mixture.
4
Line a deep dish pie pan or casserole dish with pie crust.
5
Place sliced tomatoes over bottom crust.
6
Pour squash mixture over tomatoes; top with Mozzarella cheese.
7
Place top pie crust on, seal edges and make slits in top.
8
Bake at 350u00b0 for 1 hour or until crust is done.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 large zucchini squash, 2 large yellow squash, 1/2 lb. mushrooms, 1 small onion, and more.

Yes, Squash Pot 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.

Squash Pot Pie

How did you like this recipe?

Frequently Asked Questions