I didn't make it and I don't have a picture of it, but believe me Summer Squash Pie is yum, yum, yummy! This is a recipe my mom makes almost every summer. It's from the book Mastering Microwave Cookery by Marcia Cone and Thelma Snyder; request it through your local library if you'd like to see more recipes to cook in a microwave.
Summer Squash Pie
Makes 6-8 side dish servings, or 4 main course servings
2 Tablespoons butter or margarine
1 garlic clove, minced
1 medium onion, coarsely chopped
1 1/2 pounds small to medium summer squash, washed and cut into 1/4-inch slices
1 Cup fresh bread crumbs (whole-wheat preferred)
1 Cup grated Cheddar, Gruyere or Swiss cheese
3 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons chopped fresh parsley or 2 teaspoons dried (optional)
1 Tablespoon chopped fresh basil or 1 teaspoon dried (optional)
2 tomatoes, cut into 1/4-inch slices (optional)
1 Cup plain yogurt or sour cream
1- In a 10-inch pie plate combine the butter, garlic, and onion. Cook on HIGH for 2 to 3 minutes or until the onion is tender. Add the squash. Cover with wax paper and cook on HIGH for 8 to 12 minutes, or until tender, stirring twice.
2- Stir in the remaining ingredients except the tomatoes and yogurt. Spread evenly in the dish. Arrange the tomato slices decoratively around the outer rim of the dish, leaving the center open. Cook on MEDIUM for 10 to 15 minutes, or until a knife inserted 1 inch from the center comes out clean and the center is almost set. Let stand for 5 minutes; the center will set during standing time.
3- Serve with a spoonful of yogurt or sour cream if desired.
Variation: Mexicali Zucchini Pie
Substitute zucchini for squash and Monterey Jack cheese for cheddar cheese; add 2 Tablespoons diced canned green chilies with the cheese.
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