Summer Squash

Green & Gold Squash Pie

Posted by Carole Koch

Thanks to CSA member Julie Verson for sharing this recipe.

1 unbaked 10-inch pastry shell
2 medium zucchini, thinly sliced
2 medium yellow squash (or patty pan), thinly sliced
1/2 medium onion, sliced
1 medium tomato, peeled, chopped
1 medium green pepper, finely chopped
1 large clove garlic, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried basil (or 1 1/2 teaspoons fresh chopped basil leaves)
2 tablespoons butter, melted
2 eggs, beaten
1/2 cup whipping cream
1/4 cup Parmesan cheese, grated

Prick bottom and sides of the pastry shell. Bake at 450 degrees F. for 8 minutes or until lightly browned. Set aside to cool. Reduce oven temperature to 350 degrees F. Combine vegetables, garlic, salt, pepper, basil and butter in a large skillet. Sauté until vegetables are tender. Spoon vegetable mixture into shell, spreading evenly. Combine eggs and cream, mixing well; pour over vegetables. Sprinkle with grated cheese and bake for 30 minutes or until set.

Serves 6 to 8.

Thanks Julie!

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