Italian Squash Pie(Low-Fat)
A light and flavorful vegetable pie featuring tender yellow squash, bell peppers, and carrots topped with melted mozzarella and sharp cheddar cheeses. Perfect for a low-fat, vegetarian-friendly meal, it offers a delightful combination of fresh herbs and savory cheeses in a crispy crust, suitable for family dinners or casual gatherings.
Ingredients
- 4 cups thinly sliced yellow squash ⓘ
- 1/2 cup chopped onion ⓘ
- 1/2 cup chopped bell pepper ⓘ
- 1/2 cup chopped celery ⓘ
- 1/2 cup fresh parsley or 2 tablespoons dry parsley ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1 ready pie crust ⓘ
- 1/4 teaspoon oregano ⓘ
- 2 cups shredded Mozzarella cheese ⓘ
- 1 cup shredded sharp Cheddar cheese ⓘ
- 1/2 cup shredded carrots ⓘ
- 3 eggs substitute ⓘ
Instructions
- Cook the vegetables in a microwave or skillet sprayed with vegetable spray until tender.
- Add cheese to the egg substitute and mix well.
- Add seasonings; mix thoroughly.
- Place the pie crust in a glass pie plate and spread mustard on the bottom of the crust.
- Add the cooked vegetables over the mustard in the crust.
- Pour the cheese and egg mixture over the vegetables.
- Bake at 375°F for 18 to 20 minutes or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a lighter option, consider using a whole wheat or gluten-free pie crust. You can also substitute the cheeses with a low-fat version or nutritional yeast for a dairy-free alternative. If you prefer a different flavor, adding a pinch of red pepper flakes can add a nice kick. Make sure to slice the squash thinly for even cooking.
Serving Suggestions
This Italian Squash Pie pairs beautifully with a fresh salad or steamed vegetables for a complete meal. You can also serve it alongside a slice of crusty bread or a bowl of Tomato With Mozzarella for a delightful Italian-inspired dinner. It's perfect for brunch or as a light lunch option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F for about 15-20 minutes until warmed through, or individual slices can be microwaved for 1-2 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Squash Pie(Low-Fat) contains roughly 758 calories, with 30g protein, 166g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (307% of the Daily Value), iron (222% of the Daily Value), and vitamin A (193% of the Daily Value). Note that it is relatively high in sodium, at 1918mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this squash pie?
Absolutely! Feel free to incorporate other vegetables like zucchini, spinach, or bell peppers. Just ensure they are cooked until tender before adding to the pie to maintain the right texture.
Is this recipe suitable for freezing?
Yes, you can freeze the pie before baking. Wrap it tightly in plastic wrap and aluminum foil, and it will keep for up to 2 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
What can I serve with the Italian Squash Pie?
Consider serving it with a light green salad or a side of roasted vegetables. For a heartier meal, pair it with Pasta Alfredo or a simple tomato sauce to complement the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).