Yellow & Zucchini Squash Tart

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

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.

pie shells, yellow squash, zucchini, water, salt, butter, eggs, sour cream, onion, salt, pepper

Taken from www.food.com/recipe/yellow-zucchini-squash-tart-28579 (may not work)