We now have two vegetables in our garden that are threatening to take over our canning shelves and our refrigerator. Tomatoes and yellow squash. We have put up several quarts of stewed tomatoes, but Nancy’s vines continue to produce and mine are just getting started. We also have three healthy squash plants and when conditions are right, three squash plants can feed most of the people in Nelson County.
I enjoy yellow or crookneck squash a number of ways – fried chopped squash and onions, sliced and floured squash fried in oil, boiled squash and others. But this week I tried my hand at a squash pie, and this may be my favorite. It’s so easy it ought to be illegal. Here’s all that’s required.
First, chop up about two cups of yellow squash (zucchini works, too). Next, add ½ C chopped onions. I have been buying frozen chopped onions from Kroger’s. They are easier to work with and if you keep a package or two in the freezer, you’re never caught without onions. And they are very good. Also, chop 1 C fresh tomato, you could use cherry tomatoes. Place the chopped squash, tomatoes and 1/3 C grated parmesan cheese in a lightly greased pie plate. Next, mix 2/3 C Bisquick, ¾ C milk, 2 eggs, and salt and pepper to taste in a bowl. When thoroughly blended, pour the egg/milk mixture over the vegetables, pop in a 400 oven for 35 minutes (till the pie sets) and you’re in business. The dish looks appealing and tastes even better – a great way to use up some extra yellow squash.
Yellow Squash Pie
1 ½ C chopped yellow squash
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
2/3 cup Bisquick
3/4 cup milk
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper