Zucchini Squash Pot Pie
- 3 - 4 Small Squash
- 3 - 4 Small Zucchinis
- 8 oz. Cream Cheese, Softened
- 3 tbsp. Butter, Softened
- Pillsbury Pie Crust
- Garlic Powder
- Onion Powder
- 1 Large bowl for mixing
- 1 Microwavable bowl
- Large spoon for mixing
- Glass pie dish
- Cutting Knife
- Cooking Spray
- Grease pie dish with cooking spray or butter.
- For bottom half of pie crust follow instructions on box. If using Pillsbury pie crust bake for about 13 - 15 minutes or until lightly golden. Once done, remove to allow for cooling.
- Chop squash and zucchini in half inch pieces.
- Place squash and zucchini in a microwavable bowl and cook on high for 3 - 4 minutes or until squash and zucchini have a somewhat flimsy consistency.
- Mix cream cheese and butter together. Add salt, pepper, onion powder and garlic powder to your liking and mix in with cream cheese and butter mixture.
- Drain zucchini and squash.
- Mix vegetables together with cream cheese and butter mixture.
- Place mixed ingredients within browned pie crust.
- Place top layer of pie crust atop veggies. Veggies will be heaped under crust but will shrink as they get cooked and softened.
- Allow pie to bake in oven for about 45 - 60 minutes at 400 degrees.
*Cover edges of pie crust with foil to prevent crust from burning on edges.
Did You Know?: Facts About Zucchini & Squash
- Zucchini is actually a form of summer squash.
- The dietary ﬁber in each helps lower cholesterol by attaching to bile acids that the liver makes from cholesterol for digesting fat.
- A one cup serving contains nutrients such as vitamins A and C, maganese and magnesium that work together in your body to help protect against some forms of heart disease. This has been proven to reduce the risk of heart attack and stroke. Manganese also aids in maintaining healthy bone structure, calcium absorption, enzyme creation, and bone building
- The potassium in these veggies helps lower blood pressure.
- Summer squash is a good food for those suffering from arthritis in either form. Its antioxidants help reduce inflammation and improve symptoms of asthma in addition to arthritis.
- Both are abundant in antioxidants that keep free radicals at bay. With their high beta-carotene content, yellow squash is a great source of protection from pollutants and chemicals that lead to cancer.
- They are high in concentrations of beta carotene and lutein. Dietary lutein helps to prevent the onset of cataracts and macular degeneration, which often leads to blindness.
- It has also been said that zucchini and squash have “cooling off” properties to help take some of the edge off of summer heat.
- Zucchini and squash can be boiled, steamed, baked, pan fried, roasted, grilled or eaten raw.