Summer squash plants in Sassy Cat's garden are yielding several squash daily.Â I created this Best Zucchini Pie Recipe to use several of them.Â It's an adaptation of the Italian Zucchini Crescent Pie recipe which won $40,000 in the Pillsbury Bake Off in 1980. They changed that recipe a little from the original winning recipe ... decreased the amount of butter the squash was sauted in from 1/2 cup to 2 tablespoons.Â
I've made that recipe a lot, but my version is better.Â The cornbread crust is easy and adds a hint of sweetness, and the Sargento Bistro cheese gives the pie great flavor.Â You can use plain shredded mozzarella, and then add your own seasonings.Â Adding some ham gives it a wonderful flavor.Â You could also use some cooked, crumbled bacon.
I used these three squash from my garden to make the pie, a yellow zucchini, yellow straightneck and light green Mediterranean squash.Â The light green squash is tastier than zucchini.
Best Zucchini Pie Recipe
1 cup diced ham
1/2 cup onion
1/4 cup diced bell pepper
2 garlic cloves, crushed
4 cups thin-sliced zucchiniÂ or other summer squash
1 to 2 tablespoons olive oil
2 beaten eggs
1 tablespoon dried parsley flakes
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
7 ounce package Sargento shredded Mozzarella with Sun-dried Tomatoes and Basil cheese
1 box Jiffy corn muffin mix
1/4 cup milk
Saute ham, onion, bell pepper and garlic in large nonstick skillet until lightly browned.Â Add sliced squash; drizzle with olive oil.Â Cook until squash is tender, stirring occasionally.
Beat eggs in medium bowl. Â Stir in parsley, oregano, black pepper, cooked squash mixture and cheese.
In another bowl, stir together corn muffin mix, milk and egg.Â Spread in bottom and up sides of greased 9-inch pie pan.Â Fill with squash mixture.Â Bake at 350 degrees for 30 to 35 minutes.Â Let stand 5 to 10 minutes before serving.
I love all three of these Sargent Bistro cheeses.Â The Cheddar with Bacon is awesome on lettuce salads.