I saw a recipe for a Zucchini Pie that sounded good as a side dish, but I didn’t have any zucchini squash – I had just bought some fresh yellow squash. So why not?
I made a Yellow Squash and Tomato Pie that turned out delicious. Here’s how I went about it
Chop up a cup and a half of yellow squash into half-inch cubes. Chop up two medium Roma tomatoes and ½ C sweet onion. Spread the ingredients into the bottom of a well-greased pie pan and sprinkle in 1/3 C grated parmesan cheese.
In a separate bowl, add 2 lightly beaten eggs, salt and pepper, 2/3 C Bisquick and 3/4 C milk. Pour the liquid over the vegetables and cook in a 400 oven for about 40 minutes, or until golden brown. Let cool about 10 minutes and dig in. Good stuff!
Squash and Tomato Pie
1 ½ C chopped yellow squash
2 Chopped Roma Tomatoes
½ C diced sweet onion
1/3 C grated Parmesan Cheese
2/3 C Bisquick
¾ C milk
2 eggs
S & P