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Yellow or Zucchini Squash Pie

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“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.”
READY IN:
40mins
SERVES:
6-8
YIELD:
1 10-inch pie
UNITS:
US

Ingredients Nutrition

  • 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
  • 12-1 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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