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Summer Squash Pie
By Ro Morse
PADUCAH, KY - Banks Market Recipe of the Week - Serves 6-8

4 tablespoons butter
5 cups thinly sliced yellow summer squash
2 cups thinly sliced zucchini squash 
2 teaspoons minced garlic
3/4 cup diced sweet onions
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon Italian seasoning
1/4 cup chopped fresh parsley
8 ounces shredded Swiss cheese
2 large eggs
1/4 cup heavy cream
2 teaspoons Dijon mustard

In a large skillet, melt the butter and sauté the squash, garlic and onion until tender and slightly browned. Sprinkle in the seasonings while cooking the squash. Put the squash mixture in a greased 10-inch pie plate or 9" X 9" casserole dish; stir in the parsley and cheese. Whisk the eggs, cream in and mustard in a small bowl. Pour the egg mixture over the squash and gently stir them together. Bake at 375º for 25 minutes. Let stand a few minutes before cutting and serving.

This recipe is good to serve with any meal. Sometimes it is my whole meal. Extra delish!  

This recipe is shared July 24-28, 2017
on NewsTALK 94.3 FM, AM 570 WKYX,
AM 1560 WPAD and AM 1450 WDXR.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at http://www.banksmarket.com



Published 10:40 PM, Sunday Jul. 23, 2017
Updated 10:52 PM, Sunday Jul. 23, 2017

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