Crustless Squash Pie

Crustless Squash Pie

This Crustless Squash Pie truly highlights fresh zucchini or yellow squash from your garden or the market. It’s lighter than quiche, but rich and cheesy enough to be a hearty side dish.

Squash Pie is Lightened Up and Versatile

You may remember a similar dish that was popular 20 or 30 years ago. It used all zucchini and had a crust made from refrigerated crescent rolls. Yes, it was yummy, but that crust didn’t really do anything to complement the taste of the squash.

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  • 5 cups sliced squash, yellow or zucchini (or a combination)
  • 2 Tablespoons butter
  • 3/4 cup chopped onion
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • black pepper to taste
  • 2 Tbsp. fresh oregano leaves, chopped
  • 6-7 fresh basil leaves, chopped
  • 2 cups shredded mozzarella cheese
  • 2 eggs, beaten
Read the whole recipe on Biscuits & Burlap