Yellow & Zucchini Squash Tart

This is one of my mom's favorite dishes that I make. This one's for you mom.

• Ready In: 1 hr
• Yields: 1 pie

Ingredients

• 1 (9 inch)  pie shells, baked
• 2  yellow squash, sliced (about 3/4 lb.)
• 2  zucchini, sliced (about 3/4 lb.)
• 1 1⁄2 cups water
• 1  teaspoon salt
• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 2  large eggs, beaten
• 1 (8 ounce) carton sour cream
• 1⁄2 cup  finely chopped onion
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Combine yellow squash and next 3 ingredients in a skillet; bring to a boil.
2. Cover, reduce heat, and simmer 3-4 minutes or until crisp-tender; drain.
3. Combine butter and half of squash mixture in a large bowl; coarsely mash.
4. Stir in eggs and next 4 ingredients; pour into prepared pie crust.
5. Arrange remaining squash and zucchini slices on top.
6. Bake at 350 degrees for 35-40 minutes or until a knife inserted in center comes out clean.