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1 cup fresh zucchini

1 cup fresh yellow squash

1 cup fresh asparagus

½ cup Monterey jack cheese shredded

½ cup fresh chives

1 cup low-fat ricotta cheese

1 cup light sour cream

2 tsp. fresh lemon juice

3 table spoon fat free milk

Tsp. salt

Tsp. pepper

1 9-inch pie crust

Slice the fresh veggies and chives, put in a bowl add the Monterey jack cheese and the ricotta cheese stir well add a pinch of salt and pepper, unroll the pie crust directly on a flat baking sheet and spread the veggie mixture onto one side of the crust and fold the other side over and pinch the sides together closed. Bake for 20-30 minutes at 350-365 for a crisp crust on top broil for 5 minutes before taking out.

For the dressing take the sour cream and lemon juice, milk and chives put into a bowl and stir till smooth add a pinch of salt and pepper