Monday, July 23, 2012

Summer Squash and Zucchini Pie

This weekend I decided it was time to post some of my favorite southern food favorites.  There is just something about summertime that makes me crave simple southern food.  At the top of the list is this simple and delicious summer squash and zucchini pie.  In late July the garden is overflowing with zucchini and summer squash and this is one of my favorite ways to prepare them.

This is basically a squash casserole baked in a pie crust. This recipe is sort of a cross between a quiche (but much less eggy) and squash casserole. To make things easy I use a prepared pie crust from the grocery store, but when I feel I have more time, I make my own pie crust... it's totally up to how you feel. Whatever you do , do not omit the crumbled butter crackers on the top... that's the best part!

I love to serve this pie with thick slices of garden fresh tomatoes and basil tossed in a simple vinnaigrette!  Welcome Summer!

Summer Squash and Zucchini Pie
serves 8

1 (generous) pound of yellow crookneck summer squash
1 (generous) pound of zucchini
1/2 red onion, chopped
1 Tbsp olive oil
8 oz. sharp cheddar cheese, grated
1 cup sour cream
2 eggs
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/4 tsp nutmeg (preferably freshly grated)
1 9-inch pie shell, unbaked
1 cup crushed butter crackers (I like Ritz)
2 Tbsp butter

Chop zucchini and squash into 1/4-inch coins.  Place in a large glass microwave-safe bowl and cover with plastic wrap.  Microwave on high for 8 minutes.  Let vegetables cool to room temperature before removing plastic wrap (about one hour).

Transfer cooked vegetables to a clean cotton dish towel, and gather into a bundle.  In a collander over the sink squeeze as much water as you can out of the vegetables (otherwise pie will be soggy).

Pre heat oven to 350F.

Saute onions in olive oil over medium high heat until they just become soft and translucent.

In a large bowl combine onions, squash and zucchini with cheddar cheese, sour cream, eggs, salt, garlic powder, pepper and nutmeg.  Stir to combine well.

Line a 9-inch piepan with prepared pie crust.  Place squash filling in pie shell and spread to smooth.

Top with crumbled crackers and dot crackers with pats of butter.

Bake 40 minutes until golden brown.  Let pie rest 20 minutes before serving.  Serve hot or at room temperature.

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