Summer Squash Pie
Summer wouldn't be summer without lots of fresh squash.
Servings: 6 servings
Equipment
- deep dish pie plate or shallow au gratin baking dish
- skillet
Ingredients
- 1 9-inch pie shell pre-baked
- 1 medium onion minced
- 2 pounds summer squash; zucchini, crookneck, patty pan, or any heirloom variety grated
- ½ pound fresh mushrooms sliced
- ½ stick butter or ¼ cup olive oil
- Salt and pepper to taste
- 1 tsp. dried dill weed
- ½ tsp. dried basil
- ½ tsp. dried oregano
- ½ cup whole milk sour cream
- paprika for dusting on top
Instructions
- Saute' the onion in the butter or oil for 2 minutes.
- Add the grated squash and sliced mushrooms. Cook over medium-high heat for 2 minutes; season to taste with salt and pepper.
- Sprinkle in the dried herbs; stir and remove from heat.
- Stir in the sour cream and pour into the pie shell.
- Dust top of casserole with paprika.
- Bake in a 375°F oven until bubbly and a little brown on the top°; about 30 minutes.
- Allow to set on the counter for 20 minutes before slicing.
Notes
*Serve with any roasted meat.
*Great on a buffet table.
*Create a light meal by adding a tossed salad and some crusty bread.