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Summer Squash Pie

Summer wouldn't be summer without lots of fresh squash.
Prep Time20 mins
Cook Time35 mins
Allow to rest before slicing20 mins
Total Time1 hr 15 mins
Course: Appetizer, brunch, Buffet, Dinner, lunch, Main Course, Side Dish
Cuisine: American, French, Italian
Keyword: dried basil, dried dill weed, dried oregano, fresh produce, Quick and easy, sour cream, summertime food, Weeknight
Servings: 6 servings
Author: Candace Wilkinson Roney

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.