August 20, 2012 - Italian Squash Pie -7 carbs

Our first cooking experiment started with a recipe that we found on

Linda's Low Carb Menus and Recipes

She has a huge selection of different recipes. I highly recommend that you take a look! She has fantastic recipes! And she always puts fun notes at the bottom about how she liked it or if she changed it to help you make it turn out the best it can be. 

We decided to tackle her Italian Squash Pie. 

Here is the recipe:

* Note: We only used the 3 medium/large squash because that is all we had. It still made a ton of food, filling a 9 x 13 glass pan. 

ITALIAN SQUASH PIE 

4 tablespoons butter 

1 1/2 pounds yellow summer squash, sliced thin, 7 medium * 

Small onion, sliced or chopped, 2.5 ounces 

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; mix in gently. Bake at 375º for 25 minutes. Let stand a few minutes before cutting.

Makes 6-8 servings 

Freezing not recommended

Per 1/6 Recipe: 297 Calories; 25g Fat; 13g Protein; 7g 

Carbohydrate; 3g Dietary Fiber; 

To go along with the pie, we had some honey dew and a butter sandwich. It was a very filling dinner!

Here is a close up.

As you can see, the servings are quite generous and only 7 carbs! 

Happy Eating!!