Yellow & Zucchini Squash Tart

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READY IN: 1hr
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (9 inch) pie shells, baked
  • 2
    yellow squash, sliced (about 3/4 lb.)
  • 2
    zucchini, sliced (about 3/4 lb.)
  • 1 12
    cups water
  • 1
    teaspoon salt
  • 14
    cup butter or 1/4 cup margarine, melted
  • 2
    large eggs, beaten
  • 1
    (8 ounce) carton sour cream
  • 12
    cup finely chopped onion
  • 12
    teaspoon salt
  • 14
    teaspoon pepper
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DIRECTIONS

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