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 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.
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.
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).
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.
Another low carb favorite is this Broccoli Casserole and it’s Keto friendly too!
Southern Food Then and Now is all about traditions, regions and the origins of our favorite cuisine!
Crustless 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.
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
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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
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