Courtesy of PureZing

INGREDIENTS:

1 9 inch pie shell, baked
2 yellow squash, sliced
2 zucchini, sliced
1 ½ cups water
1-teaspoon salt
¼ cup butter, melted
2 large eggs, beaten
1 8-ounce carton sour cream
½ cup onion, finely chopped
Sea salt and pepper
1 cup grated cheddar or Swiss (or both)

DIRECTIONS:

Bake pie shell and set aside.

Combine yellow squash, zucchini, water and salt in a skillet and bring to a boil. Cover, reduce heat, and simmer 3-4 minutes or until crisp-tender; drain.

Combine butter and 3/4 of squash mixture in a large bowl; coarsely mash. Stir in eggs, sour cream, onions and salt and pepper; pour into prepared piecrust.

Arrange remaining squash and zucchini slices on top. Sprinkle with grated cheese.

Bake at 350 degrees for 35-40 minutes or until a knife inserted in center comes out clean.