Real Recipes From Real Home Cooks ®

italian squash pie

(2 ratings)
Recipe by
Kathie Carr
North Liberty, IN

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 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 20 Min

Ingredients For italian squash pie

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

How To Make italian squash pie

  • 1
    Preheat 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.
  • 2
    Melt 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.

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