Italian Squash Pie

Kathie Carr


This recipe came from a church cookbook dated 1992. The crescent roll crust holds a delicious mixture of squash, eggs, mozzarella cheese, and Italian spices.
Its delicious!


★★★★★ 2 votes

15 Min
20 Min


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1 can(s)
refrigerated crescent rolls
2 tsp
dijon mustard
1/4 c
3 1/2 c
thinly sliced yellow summer squash
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
1/4 c
8 oz
mozzarella cheese, shredded
2 Tbsp
fresh parsley

How to Make Italian Squash Pie


  • 1Preheat 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.
  • 2Melt 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.

Printable Recipe Card

About Italian Squash Pie

Course/Dish: Vegetables
Dietary Needs: Vegetarian

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