This Crustless Squash Pie recipe 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.
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. My Mama used to make that one.
Southern Food Then and Now is all about traditions, regions and the origins of our favorite cuisine!
It was yummy, but that crust didn't really do anything to complement the taste of the squash, and, to my way of thinking it just added some empty calories.
If you love squash like us, you'll want to try these Fried Squash and Yellow Squash Fritters recipes.
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Why you'll love this Squash Pie recipe
- Lightened Up- We've removed the crust to highlight the flavors of the beautiful fresh vegetables
- Low Carb- Removing the crust also makes this dish low carb and keto-friendly!
- Versatile- As usual, I've kept this recipe versatile to make use of whatever is fresh in your area, or what you have on hand. I used a combination of yellow squash and zucchini, but you could use all of either.
Ingredients in Crustless Squash Pie
- Squash- The foundation of this dish! You can use yellow squash or zucchini, or a combination of the 2.
- Butter- salted or unsalted is fine.
- Onion- chopped
- Garlic- minced
- Seasoning- Oregano, basil, salt, and pepper.
- Egg
- Mozzarella Cheese- shredded
How to make Squash Pie
- Melt butter in 12" skillet over medium to medium-high heat.
- Saute' onion in butter about 1 minute.
- Add squash and garlic and saute' until squash in slightly limp, about 8 minutes.
- In a separate bowl stir together cheese, eggs, herbs, salt and pepper.
- Add squash/onion mixture to cheese mixture.
- Pour into 9" pie plate, which has been buttered or sprayed.
- Bake at 375 degrees for 25-30 minutes, or until center is set and edges are lightly browned.
Expert Tips
- I had fresh herbs, but dry would be fine if that's all you have. Just remember to use less of dried herbs because they're much stronger.
- Yellow squash tends to cook a little faster than zucchini. If you're using a combination of the two it's best to sauté the zucchini a minute or two before you add the yellow squash.
A few items you may need:
- A simple pie dish like mine can be ordered here
- For something a little fancier check this one out
- We love this style of cheese grater
- Every kitchen needs good, stainless whisks
- Do you have a mini chopper? It's perfect for those onions
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What to serve with Crustless Squash Pie
We love any of these sides paired with this Greek Salmon.
It goes great on the holidays next to the Fried Turkey or smoked ham.
If you've got fresh squash, chances are the tomatoes are ripe in your area too. Just think how beautiful this Tomato & Goat Cheese Gallette will be on the buffet next to the Crustless Squash Pie.
For a low carb option for those tomatoes, check out Crustless Tomato Pie .
If you're serving your squash pie with brunch, this Crustless Breakfast Quiche is just as hearty and delicious!
For a fun and quick look at this recipe check out the web story.
Recipe FAQs
Sure! Just bake your crust and then follow the instructions to complete your squash pie. You will probably want to cover the edges of the crust so it doesn't burn while your pie is baking.
No. Quiche typically has a crust and much more egg. The egg in this dish is just a binder for the other ingredients, not the main event.
Technically, zucchini is a variety of squash. In our squash pie we used yellow squash (also known as summer squash) and zucchini.
Actually, no! We consider both to be vegetables but technically they are fruits!
Looking for more squash recipes?
📖 Recipe
Squash Pie (No Crust)
Ingredients
- 5 cups sliced squash, yellow or zucchini (or a combination)
- 2 Tablespoon butter
- ¼-⅓ cup onion chopped
- 1 clove garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 Tablespoon fresh oregano chopped
- 6-7 leaves basil chopped
- 2 cups mozzarella cheese shredded
- 2 eggs beaten
Instructions
- Melt butter in 12" skillet over medium to medium-high heat.
- Saute' onion in butter about 1 minute.
- Add squash and garlic and saute' until squash in slightly limp, about 8 minutes.
- In a separate bowl stir together cheese, eggs, herbs, salt and pepper.
- Add squash/onion mixture to cheese mixture.
- Pour into 9" pie plate, which has been buttered or sprayed.
- Bake at 375 degrees for 25-30 minutes, or until center is set and edges are lightly browned.
Video
Light Side Dishes
- Easy Crustless Tomato Pie (Low Carb)
- Refrigerator Pickled Okra Recipe
- Grilled Apples
- Chilled Peach Soup with Cucumbers
- Watermelon Salad with Feta Cheese, Cucumber, and Blueberries
- Melon & Prosciutto Salad with Goat Cheese
- Succotash Recipe - Classic & Creamy
- Air Fryer Okra
Missie says
I've made this twice now. It's a good recipe and something different. The first time I made it as stated. It was good but seemed a little bland, like it was missing something. The 2nd time, I added some parmesan cheese, more onion, some Tony's seasoning and cut the amount of herbs (basil/oregano) just a little. I also put cheese on top at the end of baking and browned it. It was good. Next time I think I'm going to add a little more parmesan and maybe some spinach and bacon. It's a great recipe that you can play with for your specific taste! Thank you for sharing.
Pam says
Thank you, Missie. We always encourage experimenting to suit your own preferences.