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, Low Carb, 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. My Mama used to make that one.
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.
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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. If you love squash like us, you’ll want to try these Fried Squash and Yellow Squash Fritters recipes.
Also, 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.
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. Or, for a low carb option for those tomatoes, check out Crustless Tomato Pie (includes video). If you’re looking for a breakfast version, this Crustless Breakfast Quiche is just as hearty and delicious!
Another summer favorite is Melon & Prosciutto Salad with Goat Cheese. It’s perfect for when the cataloupes and/or honeydew melons are ripe and delicious.
Southern Food Then and Now is all about traditions, regions and the origins of our favorite cuisine!
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Crustless Squash Pie
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
A Tip to Make Your Squash Pie Perfect
Only one little preparation note for you: Yellow squash tends to cook a little faster than zucchini. If you’re using a combination of the two it’s best to saute’ the zucchini a minute or two before you add the yellow squash. That’s it. It’s easy and delicious
Another low carb option for cooking your summer squash is keto friendly squash casserole.
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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
Other Recipes You Will Love
Stacey says
I’m so glad you shared this squash recipe! I was thinking in my head the other day that there must be a way to do this. Woohoo! 🙂
Pam says
Yay! Let us know if you try it.
Pam says
Just received an arm load of zucchini and yellow squash. Found your recipe and made two batches. Delicious. I’m going to try it again and add some tomatoes.
Pam says
So glad you love it. Be sure to check out our Crustless Tomato Pie for your tomatoes.
Melmelissassa says
I was thinking about a lite topping of corn bread mixed up kinda like iceing a cake an cook slightly longer
Pam says
That sounds yummy, Melissa. Just keep in mind it would no longer be a low carb recipe with cornbread on top.
Aunt Susan says
Cool! Sort of like squash casserole but more “presentable”!
Pam says
Yes, sort of. But, it has an “Italian” twist with the mozzarella and oregano and basil.
Marci @ Stone Cottage Adventures says
Mmmmm… This sounds wonderful! The squash in our vegetable garden is just beginning to produce. Pinning this recipe for harvest time! 😉 -Marci @ Stone Cottage Adventures
Tanya Moore says
Made this for dinner tonight. It was so simple and delish!
Pam says
So happy to hear that, Tanya! Glad you enjoyed.
Shirley @Housepitality Designs says
This looks amazing!!!!
Pam says
Thanks, Shirley. Everyone who has tried it so far has loved it!
Lorraine says
do you have a calorie count?
Pam says
I don’t Lorraine. But, I don’t think it would be too difficult to figure out. I’ll make myself a note.
MountainGirl says
I used only yellow squash from my garden and added all fresh herbs plus parsley and for the cheese I used Italian style shredded only one cup
Wow!! You would think you were eating Pizza
Pam says
Glad you like it. This has been our most popular recipe this summer.
Joanne @ No Plate Like Home says
I make a similar quiche. Parmesan cheese is a nice addition. Your squash pie looks delicious. Great photos too!
Pam says
Thanks so much, Joanne!
Ivory says
I am happy I don’t live near you, because I would for sure be your beastie, and over to your house for dinner. You make fabulous dishes. I’ve been looking for a yummy squash recipe. It’s been years since I had a world best squash casserole . Thanks again
Pam says
hahaha….. If only we really cooked like this every night! Thanks, though.
Bea Grossman says
I have so much squash in my garden and squash is not my husband’s favorite veggie. I made this the other night and he loved it. So did I. I used a little more onion just because. This was excellent and also tasted great the next day. Will definitely make this again. Love that there is no crust too. Thank you!!
Pam says
Thank you, Bea! So glad you and your husband both like it. It’s one of our favorites.
Janet Martinez says
This was delicious! I only had butternut squash and made a mistake and didn’t slice it but cut it up in cubes and it still worked out. Thank you so much!
Pam says
So glad you enjoyed it, Janet!
Jane Penrose says
Easy and delicious. The fresh herbs are the perfect compliment to the squash. I will definitely make it again.
Pam says
Thanks so much Jane!
Anna says
Just came across this recipe on Pinterest. I needed a gluten free option for a Bible study brunch and this was a hit. Super easy and yummy!
Pam says
So glad everyone liked it as much as we do. Thanks, Anna.
Pam Elkin says
Hello,
I am so excited and happy that I discovered the two of you today, on Meal Plan Monday! My goodness, your recipes sound so good! I do not know where to begin! I look forward to following you. I signed up for your newsletter and followed you on Pinterest!
What a blessing to be able to do this blog together. My Mom is an excellent Southern cook. I so agree that we can not let these recipes from Southern cooks get lost along the way.
I look forward to reading your blog and enjoying your recipes! Thank you for sharing with us.
Pam
Pam says
Thank you, Pam! Your sweet comments made our day!
Welcome to the family. We’re happy to have you here and hope you will enjoy Biscuits and Burlap for a long time to come. You are so right that we are blessed to be travelling this journey together as mother and daughter. It means the world to us, and even better to have readers like you to share it with.
Christina says
Hello, I was thinking of making the Crustless Squash Pie as I have all the ingredients on hand. One question though. Only 2 eggs needed and no other type of liquid? I never tried a recipe with such a small amount of egg and no liquid in required. Thanks for your time.
Pam says
Hi Christina, I thought I had replied but don’t see it now. But, you are correct – 2 eggs and no other liquid. This is not quiche, but the recipe is developed to highlight the flavor of the tomatoes.
Teresa says
This looks wonderful! Any idea if you could prep ahead and pop in the oven when it’s dinner time? I’m just wondering with all the liquid zucchini releases.
Pam says
Thanks, Teresa. I think what I would do is go ahead and cook it, and then just put it back in a hot oven at dinner time to warm it up.
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Kylie says
Is this something I could Prepare the night before?
Ranellr Rauschkolb says
Loved this Squash recipe!! It was soooo good😁 will make again
Pam says
Thanks for stopping by to let us know!
Maggie says
Made it in a cast iron. Added an additional egg. Fabulous!
Mary silva says
This was great. Will add some crushed red pepper next time. Would be good with some sausage.
Pam says
So happy you loved it!
Chirita says
Came out great!! I added a bit a green pepper and extra butter to mine and it’s delicious. Thanks for providing such an easy and great recipe.
Pam says
Thanks for letting us know Chirita!
Elizabeth Thacker says
So delicious! I’ve made this several times.
Pam says
So happy to hear you love it as much as we do!
Angel says
My husband is not a fan of summer squash. I only have one zucchini recipe and one yellow squash recipe that he will eat. The issue is he doesn’t like them prepared soft and mushy. I love the idea of this recipe, but worry the squash will be to soft in the end result. What do you think about sweating the squash instead of cooking it?
Pam says
If you mean skipping the pan saute’ step I think you may be fine. If you’re after a firmer, less done squash that should do it.
Valerie says
I love this recipe! It’s easy and delicious, and the vegetables and herbs come from our garden in the summer. I have a half size pie dish, as there are only the two of us, and make half the recipe. One of our favorites.
Pam says
Thank you so much for letting us know Valerie! A star rating would be most appreciated as it really helps others find our recipes!
Nancy says
On my permanent recipe list now. Love it!
Pam says
Yay! Thanks, Nancy.