Summertime Savory Squash Pie

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The thing about zucchini and summer squash is it comes at almost exactly the hottest point in the summer. Before you pre heat that oven check and see if you have a pan that will fit in the toaster oven. It bakes up just as good in a rectangle as it does a circle. My friend Stephanie says this pie makes summer squash appealing to the masses, and masses don’t care if their pie is triangular or square.

Summer Time Savory Squash Pie

5 eggs

3 Tablespoons extra-virgin olive oil

½ cup cornmeal or flour

1 ½ teaspoons baking powder

1 teaspoon salt

3-4 cups thinly sliced summer squash – any variety

¼ cup sliced fresh basil or 1 Tablespoon dried basil

¾ cup sharp cheese – diced

3-4 cloves garlic – crushed

 Pre-heat the oven to 350 degrees or check to see if you have a pan that fits in the toaster.

Whisk together the eggs, olive oil, flour, baking powder and salt. Fold in the remaining ingredients.

Grease a 7X11 inch pan or 9 inch pie pan. Pour batter into the pan and smooth the top. Bake at 350 degrees for 45 minutes.

The middle of the squash pie should be firm to the touch when it is done. Serve with salads, chilled cucumber or corn soup, dilly beans, corn on the cob, or cut into small squares and serve as an hors d’oeuvre.


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