Best 5 Italian Squash Pie Recipes

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Embark on a culinary journey to Italy with our tantalizing Italian Squash Pie, a symphony of flavors and textures that will delight your taste buds. This savory pie showcases the humble zucchini, transformed into a delectable filling enveloped in a flaky, golden crust. But that's just the beginning, as we take you on a tour of variations, introducing the Zucchini and Potato Pie, a harmonious blend of vegetables, and the Zucchini and Ricotta Pie, where creamy ricotta cheese elevates the zucchini's natural sweetness.

For those seeking a vegan delight, the Vegan Zucchini Pie offers a symphony of vegetables, while the Zucchini and Corn Pie brings together the sweetness of corn and zucchini. And if simplicity is your desire, the Zucchini Pie with Parmesan Cheese delivers a classic flavor combination that never disappoints. Each recipe promises a unique experience, united by the versatile zucchini and the culinary heritage of Italy. Get ready to indulge in a feast for your senses as you explore the diverse world of Italian Squash Pie.

Here are our top 5 tried and tested recipes!

ITALIAN ZUCCHINI OR YELLOW SQUASH PIE



Italian Zucchini or Yellow Squash Pie image

What an incredible recipe for Zucchini pie that I found on the Pillsbury site. Since then, I have added different seasonings and have even tried this with yellow squash as well. Delicious with either or better yet a combination of the two. It is a very easy recipe to make. My family & I loved it!!! My husband & I had it for...

Provided by Kimberly Biegacki

Categories     Savory Pies

Time 1h25m

Number Of Ingredients 12

2 Tbsp butter
4 c thinly sliced zucchini or yellow squash
1 c chopped onions
1/2 tsp salt
1/2 tsp pepper
1 - 2 clove garlic, minced
1 1/2 tsp beau monde seasoning
3/4 tsp dried basil leaves
2 - 3 large eggs, well beaten
2 c shredded muenster, mozzarella or cheddar jack
1 can(s) pillsbury refrigerated crescent dinner rolls
2 tsp yellow mustard

Steps:

  • 1. Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini, garlic and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
  • 2. Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. I always seem to have one extra crescent so I cut it and put it on top for decoration.
  • 3. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix. Pour egg mixture evenly into crust-lined pie plate.
  • 4. Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
  • 5. July 19th, 2015 --- Made this tonight for dinner. The Weight Watcher value: 10 points per serving of 6

ITALIAN SQUASH PIE



Italian Squash Pie image

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!

Provided by Kathie Carr

Categories     Vegetables

Time 35m

Number Of Ingredients 14

1 can(s) refrigerated crescent rolls
2 tsp dijon mustard
1/4 c butter
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 large eggs
1/4 c milk
8 oz mozzarella cheese, shredded
2 Tbsp fresh parsley

Steps:

  • 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.

SQUASH PIE



Squash Pie image

A wonderful use for fall squash. If there is too much filling, surplus may be baked in custard cups set in pan of hot water. Do not bake together with the pie, because the steam from the water will make the pie soggy.

Provided by Carol

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Yield 8

Number Of Ingredients 10

1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch salt
1 tablespoon butter, melted
½ teaspoon ground ginger
2 cups hot milk
2 pounds butternut squash
3 eggs

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
  • Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
  • Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

Nutrition Facts : Calories 319.8 calories, Carbohydrate 48.1 g, Cholesterol 78.4 mg, Fat 12.1 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 202.3 mg, Sugar 30.5 g

ITALIAN SQUASH PIE



ITALIAN SQUASH PIE image

Categories     Brunch     Side     Bake     Lunch     Squash     Fall     Summer

Yield 6

Number Of Ingredients 16

1 (8-ounce) can refrigerated crescent rolls $
2 teaspoons Dijon mustard
1/4 cup butter or margarine
1 1/2 pounds yellow squash (about 4 cups), thinly sliced*
1 medium onion, chopped
1 garlic clove, pressed
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh or 1/2 teaspoon dried basil
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs
1/4 cup milk
2 cups (8 ounces) shredded mozzarella cheese
Garnishes: fresh oregano sprigs, sliced yellow squash $

Steps:

  • Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations. Bake at 375° for 6 minutes or until lightly browned. Gently press crust down with a wooden spoon. Spread crust with mustard, and set aside. Melt butter in a large skillet over medium-high heat. Add squash, onion, and garlic; sauté 7 minutes or until tender. Remove from heat; stir in parsley and next 5 ingredients. Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture. Pour over crust. Bake at 375° for 20 to 25 minutes or until a knife inserted in center comes out clean. Garnish, if desired. *1 1/2 pounds zucchini may be substituted for yellow squash.

GRANNY'S ITALIAN ZUCCHINI PIE



Granny's Italian Zucchini Pie image

Delicious appetizer for a holiday party or family gathering.

Provided by Kate B

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 45m

Yield 8

Number Of Ingredients 12

¼ cup butter
4 cups thinly sliced zucchini
1 cup coarsely chopped onion
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried oregano
2 eggs, well beaten
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) tube refrigerated crescent rolls
2 tablespoons yellow mustard

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat.
  • Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.
  • Separate crescent dough into two rectangles and place into a 8x12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
  • Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.

Nutrition Facts : Calories 270.9 calories, Carbohydrate 16.2 g, Cholesterol 79.7 mg, Fat 17.7 g, Fiber 1.2 g, Protein 11.6 g, SaturatedFat 8.4 g, Sodium 647.4 mg, Sugar 4.3 g

Tips:

  • For a crispier crust, pre-bake the pie crust before filling it.
  • To prevent the squash from becoming watery, drain it well after cooking.
  • Use a variety of cheeses to add flavor and texture to the pie.
  • Fresh herbs, such as basil, oregano, and thyme, can be added to the pie for extra flavor.
  • Serve the pie warm or at room temperature with a side salad or soup.

Conclusion:

Italian squash pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its creamy filling, flaky crust, and cheesy topping, it's sure to be a hit with everyone at the table. So next time you're looking for a new and exciting way to use up your summer squash, give this recipe a try!

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