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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Italian Squash Pie Ingredients:
4 tbsp butter |
1 1/2 lbs. summer squash or zucchini, sliced thin (7 medium) |
1 small onion, chopped |
1 clove garlic, minced |
1/2 tsp salt |
1/2 tsp pepper |
1/2 tsp italian seasoning |
1/4 cup fresh parsley, chopped |
8 oz. monterey jack cheese, shredded |
2 eggs |
1/4 cup heavy cream |
2 tsp dijon mustard |
1 frozen pie crust |
Directions:
1. Saute the squash, onion and garlic in the butter in a large skillet until tender and slightly browned. Sprinkle in the seasonings while cooking the squash.
2. Put the squash mixture into the pie crust; mix in the cheese and parsley.
3. Whisk the eggs and cream in a small bowl; whisk in the mustard.
4. Pour egg mixture over the squash; mix in gently.
5. Bake at 375 degrees for 25 minutes. Let stand a few minutes before cutting.
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