Posted by Suzanne McMinn @ 5:05 am | Permalink
Tags: squash, zucchini
Sides & Salads, The Farmhouse Table
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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This red potato salad is my favorite chilled salad, perfect for summer, full of flavor and packed with my next favorite thing after 
How to make New Red Potato Salad with Sour Cream & Dill:
That’s it. So easy. So good. I’m in love with this salad. I’m gonna marry it.
