Savory Squash and Cheese Pie
This delightful Savory Squash and Cheese Pie is a family favorite that combines the subtle sweetness of zucchini and yellow squash with aromatic herbs and gooey mozzarella cheese. Passed down through generations, this recipe is a clever way to enjoy summer squash even if you aren't a fan. The buttery crescent roll crust adds a flaky texture that perfectly complements the savory filling. Ideal for a brunch, a cozy dinner, or as a crowd-pleasing dish for gatherings, it brings comfort and flavor to your table. Your taste buds are in for a treat!
N/A
Servings
275
Calories
11
Ingredients
Ingredients
Zucchini or Yellow Squash
4 cups (chopped into cubes)
Onion
1 medium (chopped)
Butter
1/2-1 cup (melted)
Oregano
1 teaspoon (dried)
Basil
1 teaspoon (dried)
Salt
to taste
Pepper
to taste
Eggs
2 (beaten)
Mozzarella Cheese
2 cups (shredded)
Crescent Rolls
1 (8 ounce) package (rolled out)
Dijon Mustard
1 tablespoon
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large skillet, melt the butter over medium heat. Add the chopped squash and onion, seasoning with salt, pepper, oregano, and basil. Sauté the mixture for about 5-7 minutes, or until the squash and onion are tender.
3
In a mixing bowl, beat the eggs and then stir in the shredded mozzarella cheese until well combined. Pour this mixture into the skillet with the cooked squash and stir to combine evenly.
4
Roll out the crescent roll dough to line a 10-inch pie pan or an equivalent square baking dish, pressing it to fit the pan. Spread a tablespoon of Dijon mustard evenly across the crust to add flavor.
5
Carefully pour the squash and cheese mixture into the lined pie crust, spreading it evenly.
6
Bake in the preheated oven for 30 minutes, or until the crust is golden brown and the filling is set. Allow to cool for a few minutes before slicing and serving.
Nutrition Information
17.5g
Fat
22.5g
Carbs
10g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Squash and Cheese Pie?
It is a savory dish combining zucchini and yellow squash with herbs and mozzarella cheese, baked in a crescent roll crust.
What type of squash is recommended for this recipe?
The recipe calls for 4 cups of zucchini or yellow squash, chopped into cubes.
What kind of crust does this pie use?
This recipe uses an 8-ounce package of refrigerated crescent roll dough for a flaky, buttery crust.
Why is Dijon mustard included in the instructions?
A tablespoon of Dijon mustard is spread across the crust before adding the filling to provide an extra layer of savory flavor.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before baking.
How long does it take to bake the squash pie?
The pie should bake for approximately 30 minutes or until the crust is golden brown and the filling is set.
How many calories are in one serving?
Each serving contains approximately 275 calories.
Is this recipe high in protein?
Yes, each serving provides about 10 grams of protein.
Can I use fresh herbs instead of dried ones?
Yes, though the recipe specifies 1 teaspoon each of dried oregano and dried basil, you can substitute fresh herbs by using a larger quantity.
What is the purpose of the eggs in the filling?
The 2 beaten eggs act as a binder to hold the squash and cheese mixture together while baking.
How much cheese is required for this recipe?
You will need 2 cups of shredded mozzarella cheese.
Can I make this dish vegetarian?
This recipe is naturally vegetarian as written.
How do I prepare the vegetables for the filling?
You should chop 4 cups of squash into cubes and chop one medium onion.
How long should I sauté the squash and onion?
Sauté the mixture for about 5 to 7 minutes or until the vegetables are tender.
What size pan is needed for the pie?
A 10-inch pie pan or an equivalent square baking dish is recommended.
How much butter is used in the recipe?
The recipe uses between 1/2 and 1 cup of melted butter for sautéing and flavor.
Is this recipe suitable for brunch?
Yes, the combination of eggs, cheese, and vegetables makes it an ideal dish for brunch or dinner.
What are the fat and carbohydrate counts for this dish?
Each serving has 17.5g of fat and 22.5g of carbohydrates.
Does this pie contain a lot of fiber?
There is approximately 1 gram of fiber per serving.
Can I use only zucchini for this recipe?
Yes, you can use all zucchini if you do not have yellow squash available.
Can I use only yellow squash?
Yes, the recipe works equally well with just yellow squash.
Is the crust supposed to be crunchy?
The crescent roll crust will be flaky and buttery once baked until golden brown.
Should I let the pie cool before serving?
Yes, allowing it to cool for a few minutes after baking helps the filling set for easier slicing.
How do I season the squash mixture?
Season with salt, pepper, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil during the sautéing process.
Can I add other seasonings to this pie?
While the recipe calls for oregano and basil, you can adjust the herbs to your personal preference.
Is this considered comfort food?
Yes, it is tagged as comfort food because of its warm, cheesy, and buttery characteristics.
What type of onion should I use?
The recipe calls for one medium onion, chopped.
Is this an easy recipe for beginners?
Yes, it is categorized as an easy recipe with simple steps and common ingredients.
What should the filling look like when done?
The filling should be set and no longer liquid, while the cheese should be melted and bubbly.
Can I use a different type of cheese?
While mozzarella is recommended for its meltability, you could experiment with other mild cheeses like Monterey Jack.