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.
Jump to:
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
This post contains affiliate links, which means if you click on an affiliate link and buy something, we may receive a very small commission.  It does NOT result in additional charges to you or cost you anything extra. Click here for our full privacy and disclosure policy. As an Amazon associate we earn from qualifying purchases.
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.
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.