Summer Squash Pie

• 2 c. whole wheat bread crumbs
• 6 c. yellow summer squash or yellow zucchini
• 1/2 c. chopped onion
• 1 Tbsp. oil
• 2 large eggs, beaten
• 1/2 c. cottage cheese
• 2 Tbsp. corn meal
• 1/2 tsp. salt
• 1/2 c. grated Swiss cheese
• 1 Tbsp. dill weed
• 1/3 c. finely chopped walnuts or pecans

1. Preheat
2. oven
3. to
4. 350u0b0.
5. Press
6. bread crumbs into well oiled 9-inch pie pan.
7. Steam squash until tender;
8. puree until smooth. (Should have about 3 cups puree.) Saute onion in oil. Puree
9. the onion;
10. add
11. eggs, cottage cheese, cornmeal, salt, Swiss cheese and dill weed.
12. Add to pureed squash.
13. Pour into crumb-lined pie plate.
14. Sprinkle
15. with
16. finely
17. chopped
18. nuts. Bake 40 minutes or until done.
19. (Test with knife; done when it comes out clean.) Serves
20. 6.
21. Can
22. be
23. frozen,
24. then warmed in microwave oven.

whole wheat bread crumbs, yellow summer, onion, oil, eggs, cottage cheese, corn meal, salt, swiss cheese, dill weed, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=945509 (may not work)