Summer Squash Tart - cooking recipe

Ingredients

5 c. zucchini and yellow crookneck squash, sliced and mixed
1 1/2 c. water
1 tsp. salt
1/4 c. melted butter
2 eggs, lightly beaten
1 c. sour cream
1 onion, finely chopped
salt and pepper
1 (9-inch) deep dish baked pie shell

Preparation

Combine squash, water and salt in saucepan over medium-high heat. Cook until just tender. Drain well.
Divide squash in half. Combine 1/2 with melted butter in bowl. Coarsely mash mixture. Stir in eggs, sour cream and onion.
Gently stir in remaining half of sliced squash.
Season to taste with salt and pepper. Spread in baked shell and bake at 350\u00b0 until knife comes out clean when inserted in center. Serve hot or cold.
Most people prefer hot.