Yellow & Zucchini Squash Tart

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“This is one of my mom's favorite dishes that I make. This one's for you mom.”
READY IN:
1hr
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 1 (9 inch) pie shells, baked
  • 2 yellow squash, sliced (about 3/4 lb.)
  • 2 zucchini, sliced (about 3/4 lb.)
  • 1 12 cups water
  • 1 teaspoon salt
  • 14 cup butter or 14 cup margarine, melted
  • 2 large eggs, beaten
  • 1 (8 ounce) carton sour cream
  • 12 cup finely chopped onion
  • 12 teaspoon salt
  • 14 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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