We’re obsessed with this spiral of summer squash and zucchini! 🤩 To get the recipe online, visit our profile and click the “likeshop” link, then click on the image that corresponds to this video. To save the recipe with MyRecipes, simply tap the heart icon. 🩷 Ingredients ⁃ 1 (14.1-ounce) package frozen pie crust (1 crust), thawed ⁃ 2 small zucchini, trimmed ⁃ 1 medium summer squash, trimmed ⁃ 6 large eggs ⁃ ½ cup half-and-half ⁃ ¾ teaspoon salt plus ⅛ teaspoon, divided ⁃ ½ teaspoon salt-free garlic-herb seasoning plus ⅛ teaspoon, divided ⁃ ½ teaspoon ground pepper ⁃ ⅓ cup part-skim ricotta cheese ⁃ 1 tablespoon chopped fresh chives Directions 1. Preheat oven to 400°F with rack in middle position. Line pie crust with parchment paper and fill with pie weights or dried beans. Place the crust on a foil-lined baking sheet. Bake until the edges begin to set, about 12 minutes. Remove the parchment and weights and bak

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