Flavorful Squash Pie

Ready to begin using up that bountiful harvest that begins showing up this time of year? You know what I'm talking about. You or your neighbor planted 'just a bit more' than you can use so now what do you do? Start using that abundance of food in great recipes that are good for you.

My wife and I tried this new-to-us recipe yesterday and absolutely loved it. The original recipe is a Zucchini-Onion Pie from tasteofhome.com that I've adapted to our dietary needs. The original recipe calls for zucchini but as we both are on blood thinners we need to manage our intake of greens. If that is true for you, yellow squash is a great swap with the zucchini.

SQUASH PIE

Ingredients

3 eggs

1 cup grated Parmesan cheese

½ cup vegetable oil

1 Tablespoon minced fresh parsley (1 teaspoon dried parsley)

1 garlic clove, minced

1/8 teaspoon pepper (or to taste)

3 cups sliced zucchini or yellow squash

1 cup of Bisquick or other biscuit/baking mix

1 small bulb of fennel sliced thinly

Directions

1. In a large bowl, whisk together the eggs, cheese, oil, garlic, pepper, parsley.

2. Stir in the zucchini, Bisquick, and fennel.

3. Pour in a 9 inch deep-dish pie plate.

4. Bake at 350 degrees Fahrenheit for 35-40 minutes or until lightly browned.

Notes:

1. If you don’t have a deep-dish pie plate, an 8-inch square dish or a 1-1/2 to 2 quart souffle dish will work. Be sure to adjust the baking time as needed so that the internal temperature of the egg mixture reaches 160 degrees.

2. Don’t have parsley? Basil will do nicely.

3. Don’t have fennel? 1 small onion will do perfectly well.

This squash pie is wonderful as a side dish, a breakfast dish, or even served as a light supper dish. Delicious whether served hot from the oven or at room temperature.