I just love summertime! Walks after dinner, swimming on the weekends (and sometimes after work if I play my cards right), but one of my favorite things about the season is the availability of fresh fruits and vegetables. We’re blessed to live in a region that appreciates food and there are several farms and tailgate markets where we can shop.
Zucchini makes an excellent base for a main dish. My brother makes an awesome zucchini parmesan, a recipe he concocted when the squash were coming in fast and thick.
Here is one of my favorite summer dishes but beware, however, several of the ready-made frozen or rollout pie crusts have LARD in them. So read labels carefully, or make your own crust. I have determined I prefer the rollout variety.
Makes a good meatless main dish for a light supper. Leftovers are wonderful for breakfast or lunch. Can use a couple of yellow squash for color. This recipe was included in the 2012 limited edition Cookin’ Sistas cookbook,
1 – 2 largish zucchini (or more smaller ones), sliced
1 onion or 3 spring onions, sliced
2 cloves garlic, minced
1⁄2 – 1 cup cheese, grated
2 eggs, beaten
1 pie shell
2 tablespoons Dijon mustard
Sauté zucchini, onions and garlic in butter until tender Add oregano while cooking. Drain in colander if needed. Place squash in large bowl. Add cheese and eggs and gently mix. Unroll pie shell into Pyrex pie pan. Spread bottom of pie shell with Dijon mustard. Add squash mixture, taking care to distribute evenly. Bake at 350° for about a half hour, until pie is firm.