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Summer Squash Pie
Summer wouldn't be summer without lots of fresh squash.
Prep Time
20
mins
Cook Time
35
mins
Allow to rest before slicing
20
mins
Total Time
1
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.