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.
Tips & Substitutions
For a more robust flavor, consider adding herbs like thyme or basil to the squash mixture. You can substitute the mozzarella with cheddar or a dairy-free cheese for a different taste. If you're short on time, use a pre-made pie crust. This recipe can also accommodate other vegetables, allowing for creative variations.
Serving Suggestions
Serve the squash pot pie warm, garnished with fresh herbs for a pop of color. It pairs beautifully with Tim'S 5 Minute Salad for a light and refreshing meal. You can also serve it alongside a side of steamed vegetables or a crisp green salad to complement the rich flavors of the pie.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot pie in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also microwave individual portions, but the crust may not stay as crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Pot Pie contains roughly 485 calories, with 11g protein, 22g carbohydrates, and 40g fat. It is an excellent source of vitamin C (69% of the Daily Value), vitamin D (50% of the Daily Value), and protein (23% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1541mg per serving (67% 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 make this pot pie ahead of time?
Yes, you can prepare the filling and assemble the pot pie a day in advance. Store it in the refrigerator, covered, until you're ready to bake. Just keep in mind that the crust may absorb moisture, so it might not be as flaky after sitting.
How can I make this recipe gluten-free?
To make this squash pot pie gluten-free, use a gluten-free pie crust or a mixture of vegetables without any crust at all. You can bake the filling in a greased casserole dish for a delicious crustless version, making it suitable for gluten-sensitive diets.
What other cheeses work well in this recipe?
In addition to mozzarella, you can use provolone, gouda, or even a sharp cheddar for added flavor. Mixing different cheeses can create a more complex taste profile. Just ensure that the cheese you choose melts well for a satisfying texture.
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).