Yellow & Zucchini Squash Tart |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is one of my mom's favorite dishes that I make. This one's for you mom. Ingredients:
1 (9 inch) pie shells, baked |
2 yellow squash, sliced (about 3/4 lb.) |
2 zucchini, sliced (about 3/4 lb.) |
1 1/2 cups water |
1 teaspoon salt |
1/4 cup butter or 1/4 cup margarine, melted |
2 large eggs, beaten |
1 (8 ounce) carton sour cream |
1/2 cup finely chopped onion |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Combine yellow squash and next 3 ingredients in a skillet; bring to a boil.
2. Cover, reduce heat, and simmer 3-4 minutes or until crisp-tender; drain.
3. Combine butter and half of squash mixture in a large bowl; coarsely mash.
4. Stir in eggs and next 4 ingredients; pour into prepared pie crust.
5. Arrange remaining squash and zucchini slices on top.
6. Bake at 350 degrees for 35-40 minutes or until a knife inserted in center comes out clean.
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