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.
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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.
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!
This recipe made our Reader Favorites of 2017. Check out the others here.
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
- 1/2 teaspoon salt
- 1/2 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.
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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Other Recipes You Will Love
Baked Beans with Bacon 
Smoked Fish Dip 
Traditional Ambrosia 
Potato Gratin with Aged Gouda Cheese 
Mexican Style Biscuits 
Flatbread with Burrata, Prosciutto, and Pistachios
More recipe sources we recommend:
Weekend Potluck
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! 🙂
Yay! Let us know if you try it.
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.
So glad you love it. Be sure to check out our Crustless Tomato Pie for your tomatoes.
Cool! Sort of like squash casserole but more “presentable”!
Yes, sort of. But, it has an “Italian” twist with the mozzarella and oregano and basil.
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
Made this for dinner tonight. It was so simple and delish!
So happy to hear that, Tanya! Glad you enjoyed.
This looks amazing!!!!
Thanks, Shirley. Everyone who has tried it so far has loved it!
do you have a calorie count?
I don’t Lorraine. But, I don’t think it would be too difficult to figure out. I’ll make myself a note.
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
Glad you like it. This has been our most popular recipe this summer.
I make a similar quiche. Parmesan cheese is a nice addition. Your squash pie looks delicious. Great photos too!
Thanks so much, Joanne!
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
hahaha….. If only we really cooked like this every night! Thanks, though.
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!!
Thank you, Bea! So glad you and your husband both like it. It’s one of our favorites.
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!
So glad you enjoyed it, Janet!
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!
So glad everyone liked it as much as we do. Thanks, Anna.
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
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.
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.
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.
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.
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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Sehingga mudah untuk dipqhami berbagai orang. Terima kasih atas
informasinya ya.
Is this something I could Prepare the night before?
Loved this Squash recipe!! It was soooo good😁 will make again
Thanks for stopping by to let us know!
Made it in a cast iron. Added an additional egg. Fabulous!
This was great. Will add some crushed red pepper next time. Would be good with some sausage.
So happy you loved it!
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.
Thanks for letting us know Chirita!