Rustic Zucchini and Summer Squash Pot Pies - Kraft Recipes Top
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Rustic Zucchini and Summer Squash Pot Pies

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  • Preheat the oven to 400°F.
  • To prepare filling:
  • In a large saucepan add onion, nutmeg, sage, salt, and pepper. Cook on medium heat until they begin to become tender. Mix 1/8 cup whole wheat flour with water to form a rue (water will be a little bit more than 1/8 cup, it needs to be fairly thick). Add rue to onion mixture along with about half of the 1/2 cup of water. Add zucchini and squash. Add remaining water to mixture and stir. Stir and let simmer for about ten minutes, or until squash and zucchini start to become tender and the sauce has thickened. Divide filling evenly between two (10 oz.) ramekins or baking dishes. Top each one with 1/8 cup ricotta cheese.
  • To prepare crust:
  • Take Bisquick biscuit mix and add just enough water to form a biscuit-like consistency dough. Roll into a ball. Divide the dough in half. Roll out each piece of dough to be large enough to cover the top of the baking dish. Place dough on top of squash mixture and press against the sides of baking dish, securing the top. Cut two slits in the top of pie to vent. Sprinkle top of pie with a pinch of salt and black pepper. Bake in the oven for 15-20 minutes, or until the crust is golden brown. Serve and enjoy.

Special Equipment Needed


Calories per serving: 245

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