ITALIAN SQUASH PIE
4 tablespoons butter
1 1/2 pounds yellow summer squash, sliced thin *
Small onion, sliced thin or chopped
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning
1/4 cup fresh parsley, chopped
8 ounces Monterey jack cheese, shredded
2 eggs
1/4 cup heavy cream
2 teaspoons Dijon mustard
Sauté the squash, onion and garlic in the butter in a large skillet until tender and slightly browned. Sprinkle in the seasonings while cooking the squash. Put the squash mixture in a greased 10-inch quiche pan; mix in the cheese and parsley. Whisk the eggs and cream in a small bowl; whisk in the mustard. Pour the egg mixture over the squash and mix in gently. Bake at 375º for 25 minutes. Let stand a few minutes before cutting.
Makes 6-8 servings
* Or zucchini
Per 1/6 Recipe: 297 Calories; 25g Fat; 13g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 223 Calories; 19g Fat; 10g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. It can be served as a side dish or as a meatless main dish. You can use zucchini instead of yellow squash, if you like.
I hope that everyone is well. My husband and I are still staying home to keep him safe from Covid-19 due to his weak immune system. Surprisingly, I don't know anyone among my acquaintances, family or relatives who have had Covid. I only shop for groceries about once every two months to save money and to avoid contact with other people. By shopping for eight or nine week's worth of groceries and supplies at one time, I am able to stick to my weekly budget of between $30-$40 per week. It's amazing how much further the money goes by doing that.
