SUMMER SQUASH PIE

Recipe from The Leek & The Carrot
If you don’t have any Bisquick on hand, just use this great homemade substitute.
 
Takes 45 minutes
Serves 3-4

Ingredients:
3 eggs
1 cup grated parmesan
½ cup canola oil
1 tablespoon dried basil
1 teaspoon dried oregano
1 green pepper, finely chopped
¼ teaspoon salt
Pinch pepper
3 cups thinly sliced small summer squash
1 cup Bisquick
3-4 baby leeks, thinly sliced

Directions:

  1. Preaheat oven to 350 degrees.

  2. In a large bowl (or the mixing bowl of your stand mixer), combine eggs, parmesan, oil, basil, oregano, green pepper, salt and pepper. Stir until well combined.

  3. Add summer squash, Bisquick, and baby leeks. Stir until all ingredients are combined but the mixture is not overmixed.

  4. Pour into a greased 9-inch pie pan (or 9×9 baking dish). Bake for 25-35 minutes until golden brown on top. If it’s not golden brown on top, the middle will likely not be cooked through. Wait for the pie to take on a golden hue before removing it to the oven. Serve warm on its own or alongside any roast meat.

 

Leek, Green Pepper, Zucchini/Summer SquashBethanee WrightComment