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It’s that time of year. You know, when if you don’t have a garden of your own overflowing with squash and zucchini, somebody you know does and they’re dropping it off with you by the bagful. Or just setting it on your front porch and running. Not that there’s anything wrong with squash and zucchini. I love ‘em. (Pictured– veggies picked out of my garden yesterday!) But sometimes…in the summer…they can be a bit much. And so I’m always looking for squash and zucchini ideas. If you’re like me, then here’s a new one for you–and it’s yummilicious! And to make it even more fun, it’s a Quick Mix recipe.
How to make Summer Vegetable Pie:
1/2 cup halved cherry tomatoes
1 cup yellow squash, chopped
1 1/2 cups zucchini, chopped
1 cup onion, chopped
4 eggs
1 cup Quick Mix or your favorite baking mix
1/2 cup sour cream
1 tablespoon olive oil
1/2 cup grated Monterey Jack and Cheddar cheese blend
1 tablespoon minced garlic
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
Combine chopped vegetables in a large bowl. Add eggs, baking mix, sour cream, oil, cheese, garlic and other seasonings all together. Mix well. Pour into a greased 9-inch pie pan. (It will look as if it won’t fit into the pie pan, but it will!) Bake at 350-degrees for approximately 40 minutes. (Do you see how brief the instructions are for this recipe? It’s easy.)
More ideas: Instead of cherry tomatoes, squash, zucchini, and onion, use four cups of whatever you like (or are over-run with this summer). Use all zucchini. All squash. Or any combination of your favorite vegetables. You can even substitute one cup of the vegetables for a cup of cooked, chopped or ground meat for a main course. Use different cheeses and seasonings. Anything goes in this pie! You can also bake it in an 8-inch square dish instead of a pie pan. But then you can’t really call it a pie. Not that there’s a pie crust here or anything. Let’s just not analyze why I’m calling this a pie at all. I love pie. Maybe I’m obsessed with pie. And if loving pie is wrong, I don’t want to be right.
So what about you? What are you over-run with this year in your garden? And what do you wish you were over-run with but aren’t? (Me, I wish I had more tomatoes!)
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Tags: squash, zucchini
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for this evening’s dinner. The veggies are piling up on my kitchen counter so I’m trying all kinds of recipes to use them up! They are also good cubed, tossed in olive oil, and seasoned with Italian seasoning and roasted in the oven or cooked on the grill if you have a grill pan.
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maybe there is a farmer’s market near you or a small town that has one on the square.
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Zucchini Soup
1 medium onion, chopped coarsely
1 clove garlic, minced
¼ cup butter
4-6 medium zucchini or summer squash, chopped in 1 inch cubes (approx. 3 cups)
½ cup chicken broth
¼ tsp salt (sea salt or kosher preferred)
dash of pepper
½ cup milk
½ cup cream
1.Saute the onion, garlic and butter until the onion is slightly transparent.
2.Add the zucchini and broth and simmer until squash is very tender (approx. 10 minutes). Puree in blender or food processor.
3.Add remaining ingredients. If serving warm, serve immediately. If serving cold, chill for several hours.
*** This soup may be preserved by freezing it. Just make the soup through step 2 above, and freeze. To eat later, just defrost, bring to a boil, and add the remaining ingredients (seasonings, milk and cream). ***
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That recipe looks so good. I can’t wait to try it. Thank you.
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General Tresh in Oklahoma
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Nutmeg is so precious!
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caramelized squash:
Using a large cast-iron skillet, heat 1 Tbsp olive oil and 1 Tbsp. butter (or more). Fill the pan with an even layer of yellow squash cut into 1/4″ rounds, chopped onion, lots of chopped garlic, salt, and more freshly-ground pepper than you would normally use. (The pepper really adds to the flavor.)
Add 1 Tbsp. water to the pan and put on the lid so the squash can steam tender. After a couple of minutes, take off the lid. The squash should be tender, and browned on the bottom. If the bottom isn’t well browned (almost crusty) cook another couple of minutes with the lid off the pan.
When the bottom is browned, flip the squash over and brown the other side. The squash will be tender, and the sugars in the squash and onion will be caramelized and so sweet.
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And I am south and I can not get enough tomatos, mine in the garden are looking terrible and are about to bite the dust and I have been asking around and it seems that there is a lot of that going around.
What is going on?
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As well, I just harvested a massive cauliflower (the size of two store-bought heads!) and I will soon be overrun with peas and beans.
I never have enough tomatoes. They are always late, they’re just flowering now (our springs are very wet and cold!) and most are green and need to ripen after being picked. Have you got any good recipes for green tomatoes (other than fried)?
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Just one question, how do you stay so trim eating all this delicious food you cook?
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My husband’s garden is overrun with tomatoes. I wish I could send you some. They have been smallish, but really sweet for homegrown. We have also had a surplus of yellow squash. In fact that we even hailed down the mail lady one day to give her a bag of just picked summer goodness. We only have the freezer with the refridgerator so we give away at least half of what we grow, but I always save back some so that we can have a little home grown food on our table at Thanksgiving.
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