Summer Squash and Ricotta Cheese Pie Recipe
I came up with this simple yet sumptuous spin on a common as well as abundant vegetable, with the notion that there is life after zucchini bread! I hope yellow squash can gain more fans and that this recipe will turn the YUCKS into YUMMZ! Enjoy!!
Ingredients
- 1 pie crust for 9 inch pie
- 3 large eggs
- 1 can sweetened condensed milk (14oz)
- 1 container ricotta cheese (15oz)
- 2 tsp. good quality vanilla extract
- 1 tsp. salt
- 2 cups shredded yellow squash-no seeds
- zest and juice of one lemon
Directions
- Preheat oven to 350*
- Press pie crust into 9 inch baking dish (preferably glass and style edges as desired. Be sure to poke holes in crust with a fork to prevent buckling.
- In a food processor or with a mixer, combine eggs, milk, cheese, vanilla, salt, zest and lemon juice until well blended- about 2 minutes.
- In a medium bowl, stir together wet mix and squash thoroughly and pour pie mixture into pie shell. Bake 1 hour and 15 minutes or until toothpick inserted comes out clean.
- Let pie cool and chill for at least 3 hours before serving. Serve as is or with whipped cream and/or seasonal berries.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 8 servings | |
| Calories 411 | |
| Calories from Fat 151 | 37% |
| Total Fat 16.96g | 21% |
| Saturated Fat 8.27g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 541mg | 23% |
| Potassium 331mg | 9% |
| Total Carbs 54.5g | 15% |
| Dietary Fiber 0.5g | 2% |
| Sugars 39.28g | 26% |
| Protein 10.58g | 17% |
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Reviews
February 22, 2012
This pie is a real treat. Who knew you could get in your veggies and dessert in the same bite. Many of my taste-testers liken the taste to that of coconut and pineapple. Imagine their surprise when I told themit was squash.I've cooked/tasted this recipe!
