Need a plan for that bounty of squash you may have received from your CSA basket/farmers market/generous neighbor? I did, when I was given my basket from Big Moon Farm, the CSA (Community Supported Agriculture) farm that I’m a member of. This sunshine-y Squash Pie is the perfect plan, and you can use any type of summer squash you have in abundance like yellow squash, zucchini, patty pan or a mixture.
This pie is something between a crust-less quiche and a frittata, and is baked in the oven. It’s open to many variations of not just the squash, but also the herbs and cheese depending on what you have on hand. Make sure to completely drain the squash so the pie doesn’t become runny.
Now, embrace that bag of squash and savor the summer.
makes 6-8 servings
- 2 teaspoons olive oil
- 1 pound (about 2 or 3) yellow squash, cut into 1/2-inch pieces
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons fresh basil, finely chopped
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 4 large eggs, lightly beaten
- 1 tomato, thinly sliced
- 1 ounce feta cheese, crumbled
- Preheat oven to 325 degrees.
- Heat the olive oil in a large skillet set over medium heat. Add the squash, green onions, garlic, oregano, salt, and pepper. Cook, stirring frequently, until squash has softened and is beginning to brown, about 5 minutes. Remove from heat and transfer to a bowl to cool.
- Drain the cooled squash in a colander, pressing gently to remove extra liquid. Return to the bowl.
- Add the basil, parsley, and eggs to the squash, stir to combine. Pour into a round, deep baking dish. Cover with the tomato slices and sprinkle with feta. Bake until set, 50 to 60 minutes. Serve hot or at room temperature.