How To make Yellow Squash Pie

Best Squash Casserole Recipe with Yellow Squash

Try this easy summer Squash Casserole recipe made with yellow squash. This squash recipe is great because it's creamy, not wet like many recipes. My mother-in-law likes to use a mix of yellow squash and zucchini with this dish. View or print the complete squash casserole recipe here

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What you need for this Squash Casserole Recipe

2 lbs yellow SQUASH sliced thin
1 medium CARROT grated
1 Lg ONION chopped
1 EGG
8 oz SOUR CREAM
8 oz BREAD CRUMBS or SALTINE CRACKERS
1 cup grated CHEDDAR CHEESE (or use your favorite cheese)
¼ cup freshly grated PARMESAN CHEESE
1 tsp GARLIC POWDER
1 Tbsp ITALIAN SEASONING
2 Tbsp BUTTER
1 Tbsp OIL
SALT and PEPPER to taste

How to Bake a Squash Casserole

Heat 1 Tbsp butter and 1 Tbsp oil in a large skillet on medium high heat, then add in the squash and onion. Sprinkle with salt and mix well. The salt will help draw out water from the veggies.
Stir the veggies for about five minutes, adding the garlic powder and any other seasonings you desire.
Once the veggies have softened, remove them from the skillet and place in a colander to allow some of the water to drain off. Press on the veggies to squeeze the water out.
In a large bowl, whisk an egg, then add in the squash, onion, cheddar cheese, carrot, sour cream, Italian seasoning, and half of the breadcrumbs or crackers. Stir until everything is well mixed.
In a small bowl make your casserole topping: combine the remaining bread crumbs with 1 Tbsp of melted butter. Mix in theParmesan cheese.
Pour the casserole mix into an oven safe dish and then top with the bread crumb topping. Make sure the casserole topping is level so it will cook evenly.
Place the casserole in an oven preheated to 350˚F and bake for about 30 minutes, or until the breadcrumb topping turns golden brown.

How To Make Crustless Greek Zucchini Pie | Batzina From Thessalia | Ken Panagopoulos

Here's a very easy and delicious recipe on how to make crustless Greek zucchini pie aka batzina from the region of Thessalia. Try it today, love it forever....

Ingredients:
- 5 cups grated zucchini
- 1 cup Greek yogurt
- 4 eggs
- 1 onion
- 1 tbsp. dried mint
- Small bunch of dill
- 1-1/4 cups all purpose flour
- 3 tbsp. baking powder
- 300g feta cheese
- 1 cup Greek extra virgin olive oil
- Sesame seeds for garnish
- Salt & pepper to taste

Method:
1. Pre-heat oven to 375*f/180*c
2. Grate 5 cups of zucchini, drizzle with salt to remove excess moisture and set aside
3. In a large mixing bowl, combine yogurt, eggs & olive oil and mix well
4. Drain water from zucchini and add to yogurt mixture in bowl
5. Add herbs, flour and baking powder and mix well to combine
6. Crumble feta into zucchini mixture and fold in
7. Grease 9x13 pan with olive oil
8. Pour zucchini mixture into pan and spread evenly
9. Sprinkle with sesame seeds
10. Bake for 45-60 minutes or until top is blistered and toothpick comes out clean
* Allow to sit for about 20 minutes before cutting

Follow link for printable recipe:

Hope you love it!!!!!
Cheers,
Ken

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Squash Pie

If you love pumpkin or sweet potato pie, then you're going to love this recipe using delicious butternut squash.

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Summer Squash Pie

This southern summer pie recipe is sweet, creamy, and full of flavor. Top it with fresh whipped cream or a scoop of vanilla bean ice cream for the perfect dessert on a warm, summer evening.

How to bake yellow squash

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In this episode, we harvested summer yellow squash and here is the yellow squash recipe. There are a number of southern ways to cook yellow squash but this recipe is one of my favorites.

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Butternut squash pie ♡

2 cups pureed squash...3/4 cup brown sugar...10 oz. Evaporated milk..2 eggs..1 t. Cinnamon. .1/2 t. Ginger...400 for 45 minutes. Enjoy!