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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 159.5
  • Total Fat: 7.8 g
  • Cholesterol: 22.3 mg
  • Sodium: 469.6 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 0.6 g
  • Protein: 13.6 g

View full nutritional breakdown of Italian Squash Pie calories by ingredient
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Italian Squash Pie

Submitted by: NIOBE159

Introduction

I've used this recipe for years and tweaked it down to this low fat/calorie version. Hope you enjoy with this summer squash harvest!! I've used this recipe for years and tweaked it down to this low fat/calorie version. Hope you enjoy with this summer squash harvest!!
Number of Servings: 6

Ingredients

    1 - Deep Dish Ready Made Pie crust (9" or 10")
    2 tsp. Dijon mustard
    Cooking Spray
    1 1/2 lbs. yellow or zuchinni squash (about 4 cups), thinly sliced
    1 medium onion chopped
    1 garlic glove, minced or pressed
    1/4 cup fresh parsley, chopped (1/2 that if dried)
    1/2 tsp. dried basil
    1/2 tsp. dried oregano
    1/2 tsp. dried thyme
    1/2 tsp. salt
    1/2 tsp. black pepper
    1/2 cup egg substitute (egg beaters)
    1/4 cup skim milk
    8 oz. pkg. part skim shredded mozzarella cheese
    Garnish with Italian herbs & sliced squash (optional)

    Pre-Heat oven 375 degrees. Poke thawed pie crust with fork all over. Spread mustard evenly on bottom of pie crust. Bake for 6 minutes or until light brown. *Watch for pie crust puffing out*. Remove from oven to cool down a bit.

    Spray large skillet with cooking spray. With med-high heat, add squash, onion & garlic; saute 7 min or until tender. Remove from heat, stir in next 6 ingredients.

    In a LARGE seperate bowl, whisk together eggs and milk; stir in cheese and vegetable mixture. Pour over prepared crust.

    Bake for 30 minutes or until knife inserted in pie comes clean. Garnish if desired.

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Directions

6 Servings, cutting pie into 6 pie slices.

Number of Servings: 6

Recipe submitted by SparkPeople user NIOBE159.






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