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italian zucchini & squash pie

(7 ratings)
KBPossible avatar
Recipe by
Kim Biegacki
@KBPossible
Youngstown, OH

What an incredible recipe for Zucchini pie that I found on the Pillsbury site. Since then, I have added different seasonings and have even tried this with yellow squash as well. Delicious with either or better yet a combination of the two. It is a very easy recipe to make. My family & I loved it!!! My husband & I had it for dinner one night and I shared the rest with my parents and sister's family. I had one piece the next day for breakfast and it was gone. I look forward to making this again very soon. Hope you enjoy. Kim Weight Watcher Value: 10 points

(7 ratings)
yield 6 servings
prep time 30 Min
cook time 55 Min
method Bake

Ingredients For italian zucchini & squash pie

  • 2 Tbsp
    butter
  • 4 c
    diced or thinly sliced zucchini or yellow squash
  • 1/2 c
    chopped onions
  • 1/2 tsp
    salt
  • 1/2 tsp
    pepper
  • 1 - 2 clove
    garlic, minced
  • 2 tsp
    italian seasoning
  • 3/4 tsp
    dried basil leaves
  • 3 lg
    eggs, well beaten
  • 2 c
    shredded, mozzarella or cheddar jack
  • 1 can
    pillsbury refrigerated crescent dinner rolls
  • 3 tsp
    yellow mustard
  • 3 - 4 slice
    bacon, cooked and crumbled

How To Make italian zucchini & squash pie

  • 1
    Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini, garlic and onions; cook 8 to 10 minutes, stirring occasionally, until tender. Stir in the seasonings. Drain any excess water from vegetables.
  • 2
    Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. I always seem to have one extra crescent so I cut it and put it on top for decoration.
  • 3
    In large bowl, whisk eggs and then add your cheeses and stir together. Once cooled a little, add the cooked vegetable mixture; stir gently to mix. Pour egg mixture evenly into crust-lined pie plate. Add crumbled bacon to the top.
  • 4
    Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
  • 5
    July 19th, 2015 --- Made this tonight for dinner. The Weight Watcher value: 10 points per serving of 6
  • 6
    What a delicious meal this makes for a summer evening. July 30, 2022
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