Squash Pot Pie
A savory squash pot pie featuring fresh zucchini, yellow squash, and tomatoes, topped with melted mozzarella and Parmesan, perfect for a comforting, vegetable-rich meal.
Ingredients
Instructions
- Chop and sauté onions and bell pepper.
- Slice zucchini, yellow squash, and mushrooms.
- Add sliced zucchini, yellow squash, and mushrooms to the sautéed onions and bell pepper.
- Mix mayonnaise, salt, garlic powder, and Parmesan cheese; add this mixture to the squash and vegetable mixture.
- Line a deep dish pie pan or casserole dish with pie crust.
- Arrange sliced tomatoes over the bottom crust.
- Pour the squash mixture over the tomatoes.
- Top with grated mozzarella cheese.
- Place a top pie crust over the filling, seal the edges, and cut slits in the top.
- Bake at 350°F (175°C) for 60 minutes or until the crust is golden brown.
Nutrition & Diet Analysis (per serving)
517
kcal
26% DV
Protein
Fat
Carbs
Diet fit
High-protein
Contains
Milk
Egg
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).
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).