Yellow & Zucchini Squash Tart - cooking recipe

Ingredients

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

Preparation

Combine yellow squash and next 3 ingredients in a skillet; bring to a boil.
Cover, reduce heat, and simmer 3-4 minutes or until crisp-tender; drain.
Combine butter and half of squash mixture in a large bowl; coarsely mash.
Stir in eggs and next 4 ingredients; pour into prepared pie crust.
Arrange remaining squash and zucchini slices on top.
Bake at 350 degrees for 35-40 minutes or until a knife inserted in center comes out clean.