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