This zucchini squash pie is perfect for summer and the simple crust is made from scratch, right in the pan!
CSA shares over summer tend to have a healthy amount of squash and zucchini.
You can only eat so much of that sautéed or grilled, so when I saw a friend post a photo of her Italian zucchini crescent pie the other day, I knew I had to try and make something just like it.
She graciously sent her recipe, and I changed up a few of the original ingredients based on what I already had on hand in my kitchen and pantry — including the addition of Patty Pan squash and a homemade crust.
Hello, zucchini squash pie!
Homemade crust — yikes!
I’ve never been much of a pastry maker, so homemade crust has always been daunting for me. Those pre-made packages of pie dough in the red box in the fridge isle at the grocery store? AWESOME.
But that day, I had to work with things in the pantry.
Which means, no pre-made pie dough. What I did find, however, is something called “Pat In A Pan Pie Crust,” by Joe Ray on the Food Network website.
(Don’t ask. Not sure who this Joe Ray guy is, but his crust was associated with an Emeril recipe … so it must be good, right?)
By the way, “Pat In A Pan Pie Crust” and “Patty Pan” squash go well together, no?
[insert eye roll]
A-hem. Okay, let’s move on…
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup olive oil
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons milk
For the filling:
- 1/4 cup butter
- 2 medium onions, chopped
- 1 large zucchini, sliced thin
- 1 Patty Pan squash, sliced thin
- 2 tablespoons dried parsley
- 1/4 cup fresh basil, chopped
- 1 tablespoons chives, chopped
- 1 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 8oz package shredded Italian blend cheese
- 2 eggs, beaten
- 2 tablespoons Dijon mustard
For the crust:
- Preheat oven to 400°F. Add the flour to a 9" pie plate, and create a well in the middle. Pour the remaining ingredients into the middle of the flour, and with a fork, mix them all together.
- Using your hands, form the mixed dough into a ball.
- Then gently push the dough down and out towards the edges, easing it up the sides of the pie pan. Crimp the edges with your fingers, and prick the bottom of the with a fork a few times. Bake for 10-12 minutes, or until edges are golden brown. Remove from the oven and set aside to cool.
- Meanwhile, make the filling to put the pie together.
For the filling:
- Lower oven heat to 375°F. Warm a large skillet over medium-high heat and add the butter to melt. Once the butter starts to foam, add the onions and let cook for 3 minutes.
- Add the squash, zucchini, parsley, garlic salt and pepper, and sauté for about 10 minutes – or until the veggies soften.
- In a large bowl, combine the vegetable mixture with the eggs and cheese, taking care that all the squash and zucchini pieces are coated well.
- Spread the Dijon mustard on the bottom of the cooled crust. Spoon the zucchini and squash filling into the crust, sprinkle the top with chives, and bake for 20-25 minutes, or until the filling has set and a knife inserted into the middle comes out clean.
- Let cool for 15 minutes before slicing and eating.
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