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