italian zucchini & squash pie

Name: Italian Zucchini & Squash Pie
Prep time: 30 min
Cook time: 55 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoon(s) butter; 4 cup(s) diced or thinly sliced zucchini or yellow squash; 1/2 cup(s) chopped onions; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 1 - 2 clove(s) garlic, minced; 2 teaspoon(s) italian seasoning; 3/4 teaspoon(s) dried basil leaves; 3 large eggs, well beaten; 2 cup(s) shredded, mozzarella or cheddar jack; 1 can(s) pillsbury refrigerated crescent dinner rolls; 3 teaspoon(s) yellow mustard; 3 - 4 slice(s) bacon, cooked and crumbled

(7 RATINGS)

441 Pinches 16 Photos

Kim Campbell

Youngstown, OH

Updated on Apr 22, 2011

What an incredible recipe for Zucchini pie that I found on the Pillsbury site. Since then, I have added different seasonings and have even tried this with yellow squash as well. Delicious with either or better yet a combination of the two. It is a very easy recipe to make. My family & I loved it!!! My husband & I had it for dinner one night and I shared the rest with my parents and sister's family. I had one piece the next day for breakfast and it was gone. I look forward to making this again very soon. Hope you enjoy. Kim Weight Watcher Value: 10 points

Rate

prep time 30 Min

cook time 55 Min

method Bake

yield 6 servings

Ingredients

2 tablespoons butter
4 cups diced or thinly sliced zucchini or yellow squash
1/2 cup chopped onions
1/2 teaspoon salt
1/2 teaspoon pepper
1 - 2 cloves garlic, minced
2 teaspoons italian seasoning
3/4 teaspoon dried basil leaves
3 large eggs, well beaten
2 cups shredded, mozzarella or cheddar jack
1 can pillsbury refrigerated crescent dinner rolls
3 teaspoons yellow mustard
3 - 4 slices bacon, cooked and crumbled

How To Make italian zucchini & squash pie

Step 1

Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini, garlic and onions; cook 8 to 10 minutes, stirring occasionally, until tender. Stir in the seasonings. Drain any excess water from vegetables.

Step 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.
Step 3

In large bowl, whisk eggs and then add your cheeses and stir together. Once cooled a little, add the cooked vegetable mixture; stir gently to mix. Pour egg mixture evenly into crust-lined pie plate. Add crumbled bacon to the top.
Step 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.
Step 5

July 19th, 2015 --- Made this tonight for dinner. The Weight Watcher value: 10 points per serving of 6
Step 6

What a delicious meal this makes for a summer evening. July 30, 2022
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes