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Crustless Squash Pie

Crustless Squash Pie highlights the best of summer. Lighter than a quiche, but still cheesy and rich enough to be a hearty side dish.

  • 5 cups sliced squash, yellow or zucchini (or a combination)
  • 2 Tablespoon butter
  • 3/4 Tablespoon onion chopped
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 Tablespoon fresh oregano chopped
  • 6-7 leaves basil chopped
  • 2 cups mozzarella cheese shredded
  • 2 eggs beaten


  1. Melt butter in 12" skillet over medium to medium-high heat.
  2. Saute' onion in butter about 1 minute.
  3. Add squash and garlic and saute' until squash in slightly limp, about 8 minutes.
  4. ................
  5. Click here to view more instructions

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