Wednesday, June 17, 2009


Anyone that has ever grown zucchini knows that when zucchini comes, it comes! You have zucchini everywhere! We have zucchini growing in our garden, and several friends are growing it too. And since we have a big family, we can eat a lot of zucchini, right? Oh, yeah. This morning we ate zucchini muffins for breakfast, last night we had stuffed zucchini for dinner, and the night before we had stir fried zucchini as a side dish. Sure, we can eat up that zucchini! Here is a recipe that a friend made for a church dinner recently. It was so delicious that I asked her for the recipe! I haven't made it yet, myself, but it looks very simple. This recipe actually calls for yellow squash, but they can generally be used interchangeably in recipes. These recipes that call for grated squash are good for overgrown squash that have lots of seeds in the middle, because you can cut them out before you shred it.

Squash Pie
2 cups grated yellow squash
1 small onion, chopped
3 large eggs
1 cup biscuit mix
1/2 cup oil
1/2 cup grated cheddar cheese
1 teaspoon parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Cavender's all purpose Greek seasoning

Mix all ingredients together. Pour into 10 inch pie plate, buttered or sprayed with cooking spray. Bake at 350* for about 30 minutes, until set and lightly browned.


Kelsey Anne Hoppman said...

Thank-you for the recipe!
I love growing all kinds of squash-plants, including cantaloupe, watermelon, zucchini, and so forth.
God Bless!

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Susan said...

Here is a variation with different seasonings that makes a bigger casserole (and uses up more squash!).